bake - July 2019 - 8

department
management

the

Staffing Challenge
Employee turnover costs restaurant operators about $2,000
per front-of-house and back-of-house employee and almost
$15,000 per manager position, according to research from
TDn2K. ServSuccess is an innovative new resource from the
National Restaurant Association to attract, upskill, and retain
talent that can be easily used by independent operators,
multi-unit businesses, large or small brands, and any type of
establishment from quickservice to ﬁne dining. 
The comprehensive career-development offering features
three levels of professional certiﬁcation, online training and
assessments. In the next decade the restaurant industry is expected to add 1.6 million employment opportunities. ServSuccess helps these employees visualize a career roadmap and
sets industrywide standards for advancement. 
"ServSuccess empowers people and businesses to aim for and
achieve even higher levels of career success in the foodservice
industry," says Dawn Sweeney, National Restaurant Association president and CEO. "Restaurant employees will be able to
use their years of experience to jumpstart their professional
advancement by validating their skills and knowledge. For
restaurant operators, it provides the training and workforce
solutions to grow business and service to their communities."  

x professional certiﬁcations for Restaurant Professional,
Restaurant Supervisor, and Restaurant Manager
x online learning suites with content designed to ﬁt into
busy restaurant work schedules
x interactive study guides to promote learning and retention using the latest brain science
As for bakery-speciﬁc certiﬁcation, the Retail Bakers of
America is nationally recognized for exceptional educational
programming and top-notch certiﬁcation programs. Through
the RBA certiﬁcation program, members can earn Certiﬁed
Journey Baker, Certiﬁed Baker, Certiﬁed Master Baker and
Certiﬁed Decorator credentials. Throughout the year there are
opportunities for bakers to attend expos and seminars.

08 < JUL 2019 | bakemag.com

New this year from The Bread Bakers Guild of
America (BBGA) is the Certified Viennoiserie Baker.
This exam for the most part follows the same format
as the BBGA's Certified Bread Baker exam. Candidates first must pass a 100-question written test (administered online). Upon successful completion, the
candidate then takes a practical test, held at various
venues around the country.
For the Certified Viennoiserie practical, candidates
have two hours the evening before the full test day,
during which time they scale and mix doughs and
organize themselves for the next day's work. On
that second day, a broad variety of pastry products
is made from five different doughs over a sevenhour period. After a very detailed judging, each
candidate is offered a thorough critique with the
judges, and they are informed on the spot whether
or not they have passed.

JOHN UNREIN

CERTIFIED VIENNOISERIE BAKER
ServSuccess features:
http://www.bakemag.com
bake - July 2019

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