Managing the Randolph-Sheppard Facility: An Introduction to Business Management
CRC: 10 or CEU: 1.0
The National Research and Training Center (NRTC) on Blindness and Low Vision at Mississippi State University is offering an on-line continuing education course for rehabilitation professionals: "Managing the Randolph-Sheppard Facility: An Introduction to Business Management for New Facility Managers & BEP Counselors." The objective of the course is to expose new facility managers and business counselors to the Randolph-Sheppard Management System.
- Module 1: Overall Management Concepts: Designed to teach the management principles of planning, operational, monitoring and evaluating.
- Module 2: Financial Management and Record Keeping: Designed to cover principles of financial management to ensure sufficient cash flow for expenditures and for profitability. Discussion includes the importance of records, kinds of records to maintain and how these records are used to evaluate performance and planning for future operations.
- Module 3: Purchasing, Inventory and Storage: Presents the foundation for proper procedures for the purchasing, storage and inventory of merchandise. Procedures for tracking of current trends and technology.
- Module 4: A Sanitation Guide: Provides basic information regarding sanitation and safety. General procedures that should be known, monitored and periodically evaluated.
- Module 5: Personnel Issues: Designed to provide basic information regarding personnel issues ranging from hiring to firing.
- Module 6: Formulating and Implementing the Management Plan: Designed to cover the roles and responsibilities of those involved in the Randolph-Sheppard program and where the participant fits into the program.
- Module 7: Understanding the Randolph-Sheppard Law: Presents the Randolph-Sheppard Act in a concise and useable manner. The participant will gain a thorough and workable understanding of the law, and its federal regulations. This module may contain information relating to participants state program.
- Module 8: Cafeteria Food Preparation and Service: Focuses on the management issues that running a cafeteria presents. The information discussed will include defining the program, menu planning, food production, costing, controlling for profits, food presentation, service, and catering.
- Module 9: Operations Administration: Participants will learn how to develop an operations manual for their facility.
You may begin the course at any time.
This on-line curriculum has been developed in part on the West Virginia Research and Training Center's The Randolph-Sheppard Management System: A Self-Instructional Training Package for Business Counselors. Original developers were Elizabeth B. Minton, Virginia J. Spann, and Elize A. Weston. The NRTC on Blindness and Low Vision would like to thank them for the use of their materials.
The cost of this on-line course is $125. If requested, participants can receive CEU's or CRC credit hours.
For specific program information contact B.J. LeJeune by email at email@example.com or by phone at 662-325-2694.