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to: dust mopping, sweeping, wet mopping, vacuuming, dusting, cleaning restrooms, removing trash, polishing furniture, operation of basic mechanical cleaning equipment and filling out simple forms. Support of
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areas. Ensures excellent personal hygiene, including care of uniforms, shoes and head covering for all staff. Supervises kitchen cleanliness/sanitation during operation. Reports all accidents and/or
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professional development. Develop, coordinate, and provide training on how to sustain service menus, purchase goods, record transfers, inventory processes Train support staff on how to extract information from
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program. The program consists of five courses. The first course is offered in the online self-paced format and students have 6 months to complete it. The other four courses are in the development process