Your MSDS (Material Safety Data Sheets) manuals are being completed. They are being mailed to each facility. In last month*s newsletter under the Food Service 401 section I discussed the importance of Material Safety Data Sheets. If you have not read this section in the February newsletter please do so.

Bruce Garrels contacted EcoLab and Sysco, obtaining Material Safety Data Sheets on all products that have been ordered during the past year. The MSDS manuals have every sheet that you should ever need. If you are purchasing hand soap, liquid dish detergent, and/or bleach at the grocery store, then the responsibility of getting material safety data sheets on these items is yours. The grocery store will not provide you with material safety data sheets, so you will have to contact the manufacturer in order to obtain them. The MSDS are product specific. In other words, if you are using another brand of bleach other than the Sysco label, the MSDS is not good for the substitute product.

Since the manuals contain so much information, they have been categorized by product usage for quick reference. There are approximately 55 material safety data sheets in each manual. Each section is tabbed with the heading which has the proper sheets in each section. (For example: some of the tabbed headings are: dish machine soap, pot pan soap, floor cleaner, rinse agents, etc, etc.). All sheets are in protector sheets, so that they will not get torn or dirty.

Make sure that you place the manual in an accessible area, in case an emergency arises so that anyone can have easy access to them. Remember that the manuals are not tailor made for each individual unit. There will be numerous products that a facility may not be using in the manual, but in the event you change a product the sheets are available. The items under each category are placed in numeric order by the vendor*s product code number.

Once the manuals are sent to the facilities, a telephone call will be made to your facility, after a reasonable amount of time for mailing, to make sure that you have received your manual. We want to make sure that you receive your manual since in the past, 3 - 4 units never get the manuals that have been sent to them.

If you have any questions concerning the material safety data sheets or the manuals please do not hesitate to call me.

March
1st	Carolyn Blackburn	FSD	KLETC
3rd	Rob Krumm	District Manager
15th	Diane Hubbard	FSD	New Mexico Junior College

Announcements

1. Great Western Dining Service, Inc., has set up a Human Resources department in Columbia, Missouri. The department is in the fledgling stage at this point. Amanda Gast is our Human Resource representative.

   All of our professional service partners are located in Columbia. The only external professional service that we use that is not located in Columbia is our Auditing Firm. This was the underlying decision as to the location of our Human Resource department.

   In the initial stage, Amanda is handling all communication between our insurance agency and the company in relationship to supplemental insurance for hourly personnel, life insurance, TrustMark, MetLife, and our 401 K program. She is in a learning curve at the present but will develop her skills and knowledge as time progresses.

   In addition, Amanda will be receiving all personnel information such as the W-4's, I-9's, appointment sheets, terminations, change of status, and disciplinary action forms. Special envelopes are being printed for the facilities to send this information to the proper office. We will let everyone in the field know when the transition takes place on personnel forms. Until you are notified, keep sending this information to the main office in Tipton.

   Great Western Dining wants to better serve our managers and employees in the field. Our Human Resource department will be able to follow through on employee matters so that we meet the legal ramifications and obligations that are an ever growing requirement with state and federal agencies in relationship to employee benefits.

   At this writing we are setting up an 800 number for the Columbia Human Resource Office. As soon as we have the number assigned it will be sent to the field.

   To answer a question that some of you may be thinking about, no, the main corporate office is not moving to Columbia. The Tipton office will remain the accounting center and support center for the field. Payroll will still be generated from the Tipton office. All workman compensation matters will be handled from the Tipton office.
   Welcome aboard Amanda.

2. Reminder
   April 7th - Please note that Day Light Savings Time Begins. It is time to Spring Ahead.
   

3. Job Well Done
   Ron,
   Prudy Rodrieck's report of injury forms for a recent workers compensation claim were excellent! They were completed in detail, and easy to read. Thank her for me!

   Wilma Keiser
   Naught-Naught/Columbia

Pat on the Back

• To: Chuck Jarrett
  Independence Community College
  

  "Just wanted to say Thank-you again. Your a great chef and fun to be around. I really appreciate you taking care of me. I enjoyed our conversation very much."

  Thanks, Tracy

• To: Mike Rodreick
  South Plains College
  

  "Mike, I am late in sending this note to tell you that the food was perfect at the Gayla. The presentation was great and all the items were cooked just right. The hors d'oeuvres were very tasty. The kalamata tapenade tasted great and looked great. I asked quite a few people. They were all pleased. The entire event was exceptional. Thank you for all the work and attention to detail."

  Just to let you know, this was a $100.00 dollar plate function

• To : Diane
  Diane Hubbard, New Mexico Junior College
  

  "I would like to take a moment to say, "Great Job". Since you have taken over as Food Director on our campus I have noticed many outstanding and positive improvements and most of them begin with your employees and the Caring and Courteous Attitude they maintain day after day. Your food preparation and selections are great which gives us a well balanced meal. One of your employees named Dorothy has made some of the best (prize winning) cherry cobblers I have ever eaten. New Mexico Junior College is a better place today because of your adept professional skills. "

  Sincerely, Charley Carroll Director of Physical Plant, New Mexico Junior College

• To : Sue and Crew
  Sue Ray, Highland College
  

  "Thank you for all of your support of the recent College Fair. It was great not to have to worry about the luncheon. It was very well organized. We had some nice comments from the college representatives about the service they received. I appreciate your willingness to be a part of the fair. College representatives had some very nice things to say about Highland students (they were impressed) and were pleased with the number of high school students too. Thanks again."

  Theresa

Meet the Managers

• Steve Tanck, Food Service Director, Midland College
  Steve Tanck is the Food Service Director at Midland College in Midland, Texas. Steve joined Great Western Dining in December 2001. He attended the University of Wisconsin Stout in Menomonie, Wisconsin, where he graduated cum laude with a degreee in Hospitality Management in 1994. Steve has had prior foodservice experience working for Sodexho USA, at Northwestern University where he was the Food Service Manager for two years. Even though Steve is new to the company, he already feels like part of the team.

• Chuck Jarrett, Food Service Director, Independence Community College
  Charles Jarrett, Sr. is the Food Service Director at Independence Community College in Independence, Kansas. He joined Great Western Dining in October, 2000, but had previously been employed from 1994 thru 1996. Chuck graduated from Tulsa University in Tulsa, Oklahoma with degrees in Business and History. His past food service experience include working for Denny's Restaurant as General Manager and Big Cheese Pizza Corp. where he went around opening new franchises and corporate stores. Chuck is married to Marilyn and they have three children; Michelle age 41, Kelly age 39, and Chuck Jr. age 36. They also have 6 grandchildren.

Buck-a-Roo Club

Linda Harper	Monica Rowden	Jennie Fuls
Blanche Dobson	Lee Jones	Dan Karczewski
Brant Hatler	Tom Owens	Linda Hammon
Jeannette Butler	Diane Hubbard	Chris Hoskins
David Lightner	Jeff Landreth	Carolyln Blackburn

Accounts Receivable Aging Report:

1. You are receiving these reports, so follow up on them. Most of the time anything over 30 days should be pursued at the unit level.
2. We always need money to pay your purchases and payroll. If you think logically about it, we expend monies for food purchases, supply purchases and payroll a month in advance of receiving payment from the clients. This is a very large sum of money and a big drain on our bank accounts.
3. Your cooperation is needed in collecting monies for events that you book and on the board bills. This would definitely improve our cash flow, since we are always behind, because we pay first and receive our funds a month later.
4. Once people know that you are constantly trying to collect old invoices over 30 days, they get tired of seeing you, so they will be more prompt in payment.

Safety Tips

1. When using a thermometer on food products, make sure that you do not
   cross-contaminate food products. Always wipe the probe with an alcohol swab,
   or have a bottle of rubbing alcohol and use a clean wiping agent to sanitize the
   probe.
2. Cutting boards need to be thoroughly washed and sanitized after being used for
   any type of food product. Example: if you are cutting chickens on a cutting
   board, wash and sanitize before using the board for another type of food product.
3. Kitchen knives must be washed and sanitized after use. Don't use the same knife
   on different types of food products. If the knife has not been used after a period
   of time make sure it is washed and sanitized before using, even if it is the same
   type of food product.
4. When working with meat, seafood, or poultry products, do not let these types of
   food lay on a table for any period of time. This applies to uncooked and cooked
   foods. It is important to work with the item immediately, then either cook or
   refrigerate immediately after completion of the task.
5. Knives and cutting boards can be washed and sanitized in a dish machine,
   scrubbing with a brush and sanitizing with a proper solution, or washed in the pot
   pan sink and properly sanitized after washing.
6. Never place knives in the water of a pot and pan sink. A person reaching into the
   sudsy water will not see them and could receive a serious cut when placing their
   hand in the water.
7. The cutter blade on a can opener should be washed and sanitized daily. There
   should not be a build up on the cutter blade.
8. All work tables in the kitchen should be washed and sanitized during the working
   day.
9. Keep a container of clean soapy water by each work table. Also have a
   container of sanitizing solution available. Keep kitchen towels that are being
   used to maintain cleanliness of work table in the sanitizing solution when not
   being used.

No units have dropped from our Safety List this month. These are the units that remain claim free.

Highland Community College	Vernon Regional Junior College	Iowa Central Comm. College
Odessa College	Hill College	Western Oklahoma State College
Western Texas College	Frank Phillips College	Amarillo College
Kansas St. Univ. - Salina	Clarendon College	Seward County Comm. College
Howard College	SWCID	North Central Missouri College
Seminole State College	New Mexico Junior College	Barclay College
Cloud County Community College	Kansas State Hwy. Patrol	Camp Horizon
KS Law Enforcement Training Ctr.	Columbia Senior Center

Safty Rangers Case Study:

Francis is the lead cook for Hazardous Harry's facility. Francis is cutting raw chickens on a cutting board getting them ready for the evening meal. After cutting the last chicken Francis takes the cut chickens to his assistant cook, to be breaded and fried. Francis looks at the clock and decides that he must get his little catered event ready since it is almost time to serve the early dinner for the president of the college. Francis gets his plates together, places garnish on them and sets up the vegetables and starch item. This is a served meal so Francis places the rib roast on the cutting board, so that he can hand slice the meat and get the plates ready for serving. The next day, Hazardous Harry gets a telephone call from the president's administrative assistant. She tells Harry that all 12 people that attended the president's dinner got very sick during the night. All were a victim of food poisoning.

Hazardous Harry's Comments: I don't know what happened. All the food was properly refrigerated and cooked to proper temperatures. The meat was delivered yesterday afternoon and was properly refrigerated. I really can't believe that they were food poisoned from our food service. I know they had lunch at the Ritzy Cafe, and I bet that is the place that is responsible for the food poisoning. I always get the blame.

Cautious Carol's Comments: Harry could be correct that the 12 people were food poisoned at the Ritzy Cafe, but looking at the handling of the food items in Harry's facility makes me suspect that Francis was the culprit in the way he handled the food. Francis did not wash and sanitize the cutting board after hand cutting two cases of raw chickens. Also Francis did not wash and sanitize his knife after cutting up the two cases of raw chickens.

Watchful Willie's Comments: Francis should have cleaned his work table, his cutting board, and his knife as well as sanitizing them, before cutting the meat for the president's dinner. Francis cross-contaminated the beef by placing it on the table and cutting board that had the juice from the raw chicken all over it. Although the meat was properly cooked, the meat received contamination from the juice of the raw chicken and the temperature of the meat was not hot enough to kill the bacteria that was growing on the table, cutting board, and knife.

Safety Sam's Comments: Although Francis is a good cook, Harry needs to hold training sessions with all kitchen personnel on food safety. Harry must go into great detail on proper sanitation of food tables, food equipment, cutting boards, and knives. After holding the safety meeting on food safety, Harry needs to follow through to make sure his employees are following proper procedures in cleaning and sanitizing these items. Remember an ounce of prevention is worth a pound of cure. Harry has created a serious breach of confidence between the food service and the administration of the college, by not practicing food safety.

Food Service 401

A Very Important Company Asset

There are many assets that every company has. Many of these assets are listed on the financial balance sheet since they are tangible. Great Western Dining Service has many assets. Some of which are computer systems, vehicles, food products, equipment, cash, and a very important asset that is not on the balance sheet. This asset is the employees of the company. Employees are intangible assets, but each play an important role in the stability and growth of the company. From the president of the company to the personnel that work in the dish room area, each is an important cog in the operation of the company.

The food service industry is notorious for having high turnover rate especially in the ranks of the hourly employees. There are many reasons for this high rate of turnover. It is very difficult to decrease the level of employee turnover, but there are some avenues which can produce some positive results.

The first step in the hiring process should be to screen several candidates for the position to determine which one has the best work references, then which one would be the best person to fit the vacant job position. It is always important to check prior employers for references.

It is important at the beginning of a school year when interviewing several applicants to keep the applications on file for future use with comments attached for ease of remembering. Use these applications first as a possibility to fill vacancies that occur during the normal school year. It may be necessary to advertise later on to find the proper person. Although a job vacancy can create some hardships on the work schedules of everyone involved, it is still important to find the right person with good references. The warm body technique does not work as a rule, since the chance of that employee staying or doing a good job is slim.

The next step for a positive approach that can contribute to employee retention is to make the new employee comfortable with the new company and the new position. Remember your first day on the job with a new organization. You probably had many questions and doubts in this new venture. The same is true with a new hire. Make the new hire feel comfortable by explaining that the company is pro-active in employee benefits, that it is a good company, and verbally demonstrate that your facility is a great place to work, and give reasons why. This should place the new employee more at ease.

Definitely explain to the new hire that the company as well as yourself have a vested interested in every employee. For this reason we have established safety programs, a shoe program, after 1000 hours and 1 year of service a 401 K program is available, the company contributes toward a supplemental health insurance program, and a life insurance program.

Next, introduce the new employee to every employee, explaining each person's position and how the whole organization works together to satisfy the needs of our customers and clients. Make sure that you show the new hire all areas that are important, like employee restrooms, kitchen area, service area, dish room, storage areas, and dining area. Explain your policies on breaks and meal breaks.

Initial personalize training by the food service director is an important step not only to the employee but also to the food service director since the correct way of fulfilling the job requirements are immediately established. Plus the employee feels important that personal instruction by the director was given and that the food director must feel this is an important position by devoting the time to personalized training. Looking at the other side of the coin, the director has an immediate knowledge of the capabilities of this employee.

Actions speak louder than words. Principles are more important than rules when it comes to managing and retaining your employees. Always promote the idea of being a team player on a team that is going to accomplish your goals and objectives. Promote a strong culture but have a thin rule book. Principles define a caring culture, telling employees what they can do while rules tell people what they can't do. Work with your people to identify the kinds of things they are empowered to do and why. Let people know what you stand for and what you don't. Keep your word and don't compromise your integrity. Be a morale leader. One lie does not cost you one truth, but the truth itself.

Too many times we speak of having "fun" on the job. "Fun" to you may not denote the same meaning as what a dishwasher in your work force defines as "fun". It is more important to focus on making the employee's work experience rewarding, which involves fun, instead of aiming strictly for fun which is not always rewarding. A pleasant work environment, a congenial boss, common standards with fair execution of employee treatment, and a company that is orientated toward employee satisfaction endows a good feeling to the employee which translates into having fun on the job.

If you give each employee personal attention, praise them when they do an outstanding job, but never admonish them when they do a poor job. Always try to determine why the employee did a poor job and find out the reasons for it, so that together you can correct this problem. This is done by talking with the employee in a calm and cool manner. Ask the questions, who, what, where, and why, and usually you will be able to determine the problem and make the necessary corrections without the employee feeling admonished or scolded.

The attitude in food service comes from the director. A positive approach, with firm principles and equal treatment usually builds a strong feeling of teamwork in which every player on the team feels he/she is an important member. To illustrate this point, Olympic swimming champion Felipe Munoz said, "Winning a medal involves the support of many people. It is not just the athlete and the coach. It is also the guy who cleans the pool and the lady who cleans the showers. Everyone does his or her best so that we can win a medal. I consider myself at the tip of a gigantic pyramid of supporters who pushed me to win that medal."

Another interesting fact is, if you have employee restrooms in your facility make sure they are super clean. Remember what matters to guests matters to employees. Don't have different standards of sanitation and cleanliness for guests and employees. In a recent survey, dirty restrooms beat out bad managers as the top complaint from employees. Although it may seem incidental to employee retention, cleaning employee restrooms denotes to the employee that you care about them.

Employees are the intangible assets that makes your job as a director easier if they all function in a satisfactory manner with a feeling of belonging to a good organization. A high level of morale and goodwill goes a long way in making the employee feel that this is a good place to work while I am having fun on the job. Once that feeling is established the retention of good employees should increase making your life easier since you can concentrate on other areas of the operation, rather than continual employee replacement and working short-handed.

 

Whole Muscle Beef and Variety Beef

The domestication of cattle for food dates to about 6500 B.C. in the Middle East. Cattle were not native to America, but brought to the New World on ships by European colonists. Americans were not big eaters of fresh beef until about 1870, due to the enormous growth of the cattle industry in the West. The introduction of cattle cars and refrigerated cars on the railroad facilitated distribution of beef.

"Beef" is meat from full-grown cattle about 2 years old. A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. Some major breeds are Angus, Hereford, Charolais, and Brahman.

"Baby beef" and "calf" are 2 interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef. The fat may have a yellow tint due to the vitamin A in grass.

"Veal" is meat from a calf which weighs about 150 pounds. Those that are mainly milk-fed usually are less than 3 months old. The difference between "veal" and "calf" is based on the color of their meat, which is determined almost entirely by diet. Veal is pale pink and contains more cholesterol than beef.

Antibiotics may be given to prevent or treat disease in cattle. A "withdrawal" period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal's system. FSIS (Food Safety and Inspection Service, a division of USDA) randomly samples cattle at slaughter and tests for residues. Data from this Monitoring Plan have shown a very low percentage of residue violations. Not all antibiotics are approved for use in all classes of cattle. However, if there is a demonstrated therapeutic need, a veterinarian may prescribe an antibiotic that is approved in other classes for an animal in a non-approved class. In this case, no detectable residues of this drug may be present in the edible tissues of the animal at slaughter.

Hormones may be used to promote efficient growth. Estradiol, progesterone, and testosterone (three natural hormones), and zeranol and trenbolone acetate (two synthetic hormones) may be used as an implant on the animal's ear. The hormone is time released, and is effective for 90 to 120 days. In addition, melengesterol acetate, which can be used to suppress estrus (the period of time for sexual excitability in a female to accept a male) or improve weight gain and feed efficiency, is approved for use as a feed additive. Not all combinations of hormones are for use in all classes of cattle. Hormones are approved for specific classes of animals only, and cannot be used in non-approved classes.

All beef is either USDA inspected for wholesomeness or inspected by state systems which have standards equal to the Federal government. Each steer and its internal organs are inspected for signs of disease. The "Passed and Inspected by USDA" seal insures the beef is wholesome and free from disease.

Inspection of beef for wholesomeness is mandatory; grading is voluntary, and a plant pays to have its meat graded. Lean beef contains about 72 to 75% water; 20% protein; and 5 to 7% fat, carbohydrates, and minerals.

Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch. Sliced cooked beef or lunch meat can have an iridescent color. Meat contains iron, fat and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn*t necessarily spoiled. Spoiled cooked beef would probably also be slimy or sticky and have an off odor.

Additives are not allowed on fresh beef. If beef is processed, additives such as MSG, salt, or sodium erythorbate must be listed on the label.

Foodborne Organisms Associated with Beef:

Escherichia coli can colonize in the intestines of animals, which could contaminate muscle meat at slaughter. E. coli O 157:H7 is a rare strain that produces large quantities of a potent toxin that forms in and causes severe damage to the lining of the intestine. The disease produced by it is called Hemorrhagic Colitis and is characterized by bloody diarrhea. E. coli O 157:H& is easily destroyed by thorough cooking.

Salmonella may be found in the intestinal tracts of livestock. There are about 2,000 Salmonella bacterial species. Freezing doesn't kill this microorganism, but it is destroyed by thorough cooking. Salmonella must be eaten to cause illness. They cannot enter the body through a skin cut. Cross-contamination can occur if raw meat or its juices contact cooked food or foods that will be eaten raw.

Staphylococcus aureus can be carried on human hands, nasal passages, or throats. Most foodborne illness outbreaks are a result of contamination from food handlers and production of a heat-stable toxin in food. Sanitary food handling and proper cooking and refrigerating should prevent staphylococcal foodborne illness.

Listeria monocytogenes is destroyed by cooking, but a cooked product can be contaminated again by poor handling practices and poor sanitation. FSIS has a zero tolerence for Listeria monocytogenes in cooked and ready to eat products such as beef franks or lunch meat.

Handling Beef Safely:

Refrigerate fresh beef immediately when delivered, maintaining a refrigerated temperature of 40 degrees Fahrenheit. It is safe to freeze beef in its original packaging. Always place fresh beef in the refrigerator on the lower shelf so that any leakage in the packaging does not cross contaminate other food products. Serve cooked beef within 3 to 4 days, either cold or reheated to 165 degrees F. It is safe to freeze ready-prepared beef dishes.

When defrosting frozen beef, it can be thawed in the refrigerator or in cold water. It is best to plan ahead for slow, safe thawing in the refrigerator. Once the raw beef defrosts, it will be safe in the refrigerator for 3 to 5 days before cooking. During this time if you decide not to use the beef, you can safely re-freeze it without cooking it first.

To thaw beef in cold water, do not remove packaging. Be sure the package is air tight. Submerge the beef in cold water, changing the water every 30 minutes so that it continues to thaw.

Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present will not be destroyed.

 

Monotony Breakers

BOARD OPERATIONS: Offer a St. Patrick's Day Buffet complete with table linens. Decorations should be green, white and orange (the color of the Irish flag). Get kits from your supplier, M&M International or one designated in your area by your Area Manager. Decorate with green and white crepe paper streamers and balloons. Offer corned beef and cabbage, mulligan stew and steamed potatoes on the buffet, with additional foods to please everyone. Run the buffet either at lunch or dinner.

Offer a hot corned beef sandwich with a large beverage and the customer gets an order of French fries free. Make signs for this promotion so the customer knows in advance that you will be offering this special. I would offer the corned beef sandwich with Swiss cheese on rye bread, but you can do it so the customer has a choice. Make sure that you price these items at a good food cost, but that the combined individual price is not the same or less than the special price.

CORNED BEEF & CABBAGE RECIPE

	48 Portions	72 Portions	120 Portions
Corned Beef, Thinly sliced	9 lb.	13 1/2 lb.	22 1/2 lb.
Green Cabbage, Chopped	9 lb.	13 1/2 lb.	22 1/2 lb.
Water (1)	3 qt.	1 1/8 gal.	1 7/8 gal.
Pickle Mix Spice	1 TBSP	1 1/2 TBSP	2 1/2 TBSP
Beef Base	2 oz.	3 oz.	5 oz.
Clear-jel Starch	1 TBSP	1 1/2 TBSP	2 1/2 TBSP
Water (2)	1 cup	1 1/2 cup	2 1/2 cup

1. Thinly slice corned beef. Portion into 3 oz. servings.
2. Partially cook the cabbage.
3. Combine the water (1), pickling spice and beef base, bring to a boil.
4. Dissolve the clear-jel in the water (2). Gradually add the beef stock. Whipping. Simmer for 15 minutes.
5. To assemble: In a full shallow pan, shingle 16 servings of corned beef in half the pan, on the other half, portion 2 quarts of partially cooked cabbage, ladle 1 quart of beef stock over the cabbage. Cover with film, steam to proper temperature.
6. Serve 3 oz. corned beef with 1/2 cup cabbage.

People Development Incentives
We are looking for Manager Trainees!

Qualifications:

1. Prefer a person who has cooking skills or past food management experience.
2. Appearance should be neat and tidy.
3. Should be able to communicate well.
4. Should have indications of being intelligent.
5. Willing to be trained in production areas.
6. Willing to relocate outside of the state of their residence.
7. Preferable areas: Missouri, Texas, Iowa, Kansas, Oklahoma.
8. Has ambition to grow into a management position.

How do you find these people?

First, look inside your own facilities.

Second, look at people that apply for positions, ones who answer ads or even walk-ins. Sometimes people who simply walk-in for an application are showing strong signs that they need employment. Even if you do not have a position open, extend the courtesy of a few minutes of conversation.

1. From that, you can determine if the person communicates well and has indications of intelligence and is neat in appearance.
2. From the conversation, if you see some possibilities, do not make a commitment, but forward the resume to the corporate office, with a brief note attached.

Lastly, you may have knowledge of a good person working for another establishment. Seek out this individual, talk briefly with him/her to see if there is any interest that they may want to grow. Then set up a formal interview time to get a good read on the person to see if he/she meets the qualifications. If the person does, send the resume to the home office and an official interview will be set up.