BEPLT Course Details
Module 1: Introduction to Business Enterprise Program
This module educates BEP enrollees on the background and crucial provisions of the Randolph-Sheppard Act. It discusses the key people involved in the development of the act and their roles. It also explains in detail the law and the amendments that were made. Finally, it examines the federal regulations governing the implementation of the Randolph-Sheppard Act.
Module: BEP-102/107; Media: OL; Lessons: 1; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)
Audience
BEP Program students
Module Description
The goal of this module is to educate BEP participants on the background and key provisions of the Randolph-Sheppard Act. This module lists the crucial people involved with the development of the act and describes their roles. It also explains the law and the amendments that were made. Finally, it examines the federal regulations governing the implementation of the Randolph-Sheppard Act. Becoming familiar with the creation and sections of the Randolph Sheppard Act will help program participants manage their facilities more effectively.
Media
Online
Organization
One module
Credit
none
Prerequisites
none
Overview
One assignment; 25 multiple-choice questions, computer-graded
Grading
letter grades (A-F)
Objectives and Content
After completing this module, you will be able to:
a. discuss the creation and development of the Randolph-Sheppard Act
b. summarize sections of the law and its amendments
c. discuss the roles and responsibilities under the Code of Federal Regulations
Module 2: Vending Management
This module provides BEP enrollees with tips and suggestions for vending machines and storage organization. It also explains how a positive relationship with distributors and consumers can enhance a business. Finally, it describes marketing strategies and technical advancements that can assist in product sales and bookkeeping.
Module: BEP-112/117; Media: OL; Lessons: 1; Credit: None; Tuition: $500 (when not taken as part of BEPLT program)
Audience
BEP Program students
Module Description
The goal of this module is to provide BEP participants with information on how to maintain, organize, and distribute goods in a vending business. To run a successful business, it is important to know how to store and present products in ways that maximize consumer satisfaction. It gives suggestions on how to organize storage, build relationships with distributors, handle pricing and purchasing issues, and market products. The module ends with a brief overview of the new technology and tools in the vending business. Becoming familiar with all of the aspects of vending management will help program participants manage their facility effectively.
Media
Online
Organization
One module
Credit
none
Prerequisites
none
Overview
One assignment; 25 multiple-choice questions, computer-graded
Grading
letter grades (A–F)
Objectives and Content
After completing this module, you will be able to:
a. explain how vending machines have evolved
b. discuss how organization skills are essential to your vending business
c. explain the importance of maintaining good relationships with distributors
d. discuss ways to track profits and inventory
e. list marketing strategies to promote your vending business
f. describe how new technology and laws will affect your business
Module 3: Cafe Operations
This module educates BEP enrollees on the importance of providing great quality, service, cleanliness, and value in your cafe business. It suggests tips for organization, food safety, and tracking sales. It also describes how your cafe decor and atmosphere can attract more patrons.
Module: BEP-122/127; Media: OL; Lessons: 1; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)
Audience
BEP Program students
Module Description
The goal of this module is to educate BEP participants on the process of preparing a café for opening. It presents the importance of sanitation, properly evaluating and training personnel, and organization, providing quality service, and the sales and data tracking capabilities needed to run a successful café. The module ends with food safety and café ambiance tips. Becoming familiar with all of the aspects of organizing and running a café will help program participants manage their facility effectively.
Media
Online
Organization
One module
Credit
none
Prerequisites
none
Overview
One assignment; 25 multiple-choice questions, computer-graded
Grading
letter grades (A–F)
Objectives and Content
After completing this module, you will be able to:
a. identify the steps to qualifying for a café
b. explain how you can apply the QSCV formula to your business
c. list the benefits of a point-of-sale system
d. describe common cleanliness and food storage issues
e. examine food safety issues
f. explain how café ambiance can help your business
Module 4: Dev System to Structure and Manage Your Business
This module educates BEP enrollees on the need to develop systems for structuring and managing a business. It also lists the basic systems, such as note-taking and checklists, needed to get a business going. It then describes how to implement employee, sanitation, and product systems to ensure quality and consistency.
Module: BEP-132/137; Media: OL; Lessons: 1; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)
Audience
BEP Program students
Module Description
The goal of this module is to educate BEP participants on the need to develop systems for structuring and managing a business. It identifies the basic systems, such as note-taking and checklists, needed to get a business going. It then describes how to implement employee, sanitation, and product systems to ensure quality and consistency. The implementation of systems is required to run a successful business.
Media
Online
Organization
One module
Credit
none
Prerequisites Skills
none
Overview
One assignment; 25 multiple-choice questions, computer-graded
Grading
letter grades (A–F)
Objectives and Content
After completing this module, you will be able to:
a. explain the importance of creating and maintaining systems
b. describe how line qualities help maintain product standards
c. identify ways that shift management assesses the need for more systems
d. recognize the value of master product lists and recipes
e. describe how product systems assist in food preparation and prevent waste
f. identify the various types of cleaning systems
g. discuss how employee orientation and security systems can add to the success of your business
Module 5: Sales
This module informs BEP enrollees on the importance of sales projections for budgeting purposes. It lists various ways to build sales through promotions, catering, and marketing. It also discusses the value of assessing your competition.
Module: BEP-142/147; Media: OL; Lessons: 1; Credit: None; Tuition: $500 (when not taken as part of BEPLT program)
Audience
BEP Program students
Module Description
The goal of this module is to educate BEP participants on the importance of sales projections for budgeting purposes. It lists various ways to build sales through promotions, catering, and marketing. It outlines ways to build sales both inside and outside a location. Finally, it presents how assessing your competition can keep you ahead of trends and help build sales.
Media
Online
Organization
One module
Credit
none
Prerequisites
none
Overview
One assignment; 25 multiple-choice questions, computer-graded
Grading
letter grades (A–F)
Objectives and Content
After completing this module, you will be able to:
a. explain how sales projections affect your business
b. describe the various ways you can build sales at your location
c. list marketing strategies that can be used in and outside of your facility
d. explain how assessing your competition can help you build sales
Module 6: Employee Hiring and Development
This module educates BEP students on successful strategies for employee hiring and training. It explains the hiring process, describes how to recruit and interview candidates, and gives guidelines for employee development.
Module: BEP-152/157; Media: OL; Lessons: 1; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)
Audience
BEP Program students
Module Description
The goal of this module is to educate BEP participants on techniques of employee hiring and training. It explains the hiring process and gives guidelines for employee development. The module further explains the traits and characteristics that make a potential employee desirable for employment. The module also describes how to recruit and interview employment candidates. Finally, it lists documents and training tools needed for employee development after hiring.
Media
Online
Organization
One module
Credit
none
Prerequisites
none
Overview
One assignment; 25 multiple-choice questions, computer-graded
Grading
letter grades (A–F)
Objectives and Content
After completing this module, you will be able to:
a. determine your staffing needs for your establishment
b. describe the job-recruiting process
c. list and explain the legal documents needed during hiring
d. describe the training, development, and termination of staff
Module 7: Labor and Cost of Goods Management
This module educates BEP enrollees on creating staffing schedules and tracking sales data, as well as employee training and compensation. Additionally, this module examines cost of goods management, and how food distributors and food handling affect quality and profitability.
Module: BEP-162/167; Media: OL; Lessons: 1; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)
Audience
BEP Program students
Module Description
The goal of this module is to provide instruction on important aspects of labor and cost of goods management. It provides detailed information on creating schedules and tracking sales data. It discusses employee training and compensation. Finally, it examines the cost of goods management and explains how food distributors and food handling affect quality and profitability.
Media
Online
Organization
One module
Credit
none
Prerequisites
none
Overview
One assignment; 25 multiple-choice questions, computer-graded
Grading
letter grades (A–F)
Objectives and Content
After completing this module, you will be able to:
a. explain how efficient scheduling, as well as accurate sales tracking and projection affect labor management during peak and non-peak times
b. describe how giving feedback to employees can improve labor
c. describe the various aspects of cost of goods management
d. explain how food distributors and food handling affect quality and profitability
Module 8: Customer Service for BEP
This module educates BEP enrollees on the definition of good customer service and reveals how successful companies achieve excellent customer service and benefit financially. It also provides examples of how to find employees who possess desired traits and then empower them to provide good customer service to patrons. Finally, it discusses how to provide good customer service in the vending and micro market businesses.
Module: BEP-172/177; Media: OL; Lessons: 1; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)
Audience
BEP Program students
Module Description
The goal of this module is to provide instruction on how successful businesses provide excellent customer service. Various examples of how successful businesses deliver customer service are presented throughout the module. It explains how to apply various customer service strategies to enhance your own business, as well as how to empower employees and the importance of having consistent customer service objectives. Finally, it discusses good customer service in the context of the vending and micro-market business.
Media
Online
Organization
One module
Credit
none
Prerequisites
none
Overview
One assignment; 25 multiple-choice questions, computer-graded
Grading
letter grades (A–F)
Objectives and Content
After completing this module, you will be able to:
a. explain the benefits of providing good customer service
b. describe how major companies achieved success with their customer service practices
c. discuss how the hiring process can help you find candidates that possess the traits and values you require
d. discover ways to attract exceptional candidates for employment
Module 9: Micro Markets
This describes the basics of running a Micro Market, the different ways to set up Micro Markets, and the use of systems to support data management and inventory control. Finally, the module wraps up with a few more pointers to help learners plan ahead for a successful micro-market experience.
Module: BEP-182/187; Media: OL; Lessons: 1; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)
Audience
BEP Program students
Module Description
This module describes the basics of running a Micro Market, the different ways to set up Micro Markets, and the use of systems to support data management and inventory control. Finally, the module wraps up with a few more pointers to help you plan ahead for a successful micro-market experience.
Media
Online
Organization
One module
Credit
none
Prerequisites
none
Overview
One assignment; 25 multiple-choice questions, computer-graded
Grading
letter grades (A-F)
Objectives and Content
After completing this module, you will be able to:
a. apply the Randolph-Sheppard Act and its regulations to the Micro Market context
b. identify factors that affect the success of a location
c. describe various configurations of Micro Market
d. select products for a successful Micro Market
e. plan for maintenance of a Micro Market
f. plan for stocking of Micro Market products
g. plan for serving various Micro Market products
h. identify factors for point-of-sale consideration: payment, refunds, and data tracking
i. use surveys to determine what patrons want to buy
j. create security plans for a Micro Market
Module10: Business Processes
This module reviews creating a business plan. It also discusses various business processes to help with organization and development. Topics include organizational tools, time management systems, going green, upward mobility, menus, menu boards and partnership options. The information in this module will help you make important business decisions.
Module: BEP-192/197; Media: OL; Lessons: 1; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)
Audience
BEP Program students
Module Description
This module reviews creating a business plan. It also discusses various business processes to help with organization and development. Topics include organizational tools, time management systems, going green, upward mobility, menus, menu boards and partnership options. The information in this module will help you make important business decisions.
Media
Online
Organization
One module
Credit
none
Prerequisites
none
Overview
One assignment; 25 multiple-choice questions, computer-graded
Grading
letter grades (A-F)
Objectives and Content
After completing this module, you will be able to:
a. describe the sections of a business plan
b. explain the various business structures and payroll options
c. discuss various organizational tools that can help your business
d. describe the time management and office systems that you plan to use
e. explore options for going green
f. describe opportunities for upward mobility
g. examine food, menu boards, and business partnership options
Module 11: ServSafe: An Introduction
This module offers a look at food safety from the most reputable sources in the food service industry. It examines different strategies food-service managers use to impact food safety in their organizations. The lessons prepare learners for the 8-hour ServSafe class and test required to gain the ServSafe Manager’s credential. You must find a ServSafe instructor in your state to administer this test. Discovering ways to use systems and monitor employee behavior will enable learners to maintain the safety of the food in their restaurants.
A special thanks goes out to the National Restaurant Association’s ServSafe Division. The ServSafe Division granted permission to use some copyrighted material and to adapt other ServSafe resources for this course.
Module: BEP-202/207; Media: OL; Lessons: 2; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)
Audience
BEP program students
Course Description
Food safety is a necessary, everyday, and ongoing obligation that every food service manager owes to their patrons. This module offers a look at food safety from the most reputable sources in the food service industry. It examines different strategies food-service managers use to impact food safety in their organizations. The ServSafe Modules prepare learners for the eight-hour ServSafe class and test they will have to take to receive the ServSafe Manager’s credential. Discovering ways to use systems and monitor employee behavior will enable learners to maintain the safety of the food in their restaurants.
A special thanks goes out to the National Restaurant Association’s ServSafe Division. The ServSafe Division granted permission to use some copyrighted material and to adapt other ServSafe resources for this course.
Media
Online
Organization
This module is divided into two lessons. Both lessons are in the same module.
Credit
none
Overview
two assignments, each consisting of 25 multiple-choice questions, computer-graded
Grading
letter grades (A–F)
Objectives and Content
After completing Lesson 1, the student will be able to
a. explain how to safely purchase, receive, and store products
b. identify guidelines for safely preparing and cooking food
c. tell how to hold and cool foods and deal with cold and unique products
d. discuss thermometers, contaminants, and allergens
After completing Lesson 2, the student will be able to
a. explain how to identify and control contaminants
b. discuss how to train employees in food safety and hygiene
c. describe how to clean and sanitize surfaces, equipment, and dishes
d. outline Active Managerial Control and HACCP Plans
e. identify equipment and pest control guidelines
f. review the course and explain how to be a food safety leader for employees
Module 12: Final Examination
This module is a comprehensive final exam addressing the most important concepts from the eleven Business Enterprise Program modules. The exam consists of 100 multiple-choice questions representing the module content, presented in sequential order.
Module: BEP-212/227; Media: OL; Lessons: 1; Credit: None
Audience
BEP Program students
Module Description
This module is a comprehensive final exam addressing the most important concepts from the eleven Business Enterprise Program modules. The exam consists of 100 multiple-choice questions representing the module content, presented in sequential order.
Media
Online
Organization
One module
Credit
none
Prerequisites
Completion of the BEPLT course is required before enrolling in this final exam.
Overview
One examination; 100 multiple-choice questions, computer-graded
Grading
Learners who have at least 75 questions correct (75%) will pass the examination. Because this is a certification exam, your instructor will not be able to tell you which items were incorrect on your exam.
Objectives and Content
After completing this module, students will be able to demonstrate an understanding of the key concepts from all of the BEP modules.
