Concourse Class. (Food, News & People).(Anton Airfood customized training)(Brief Article)

Restaurants & Institutions, January, 2002

Going to an airport can be unnerving. Working at one can be worse. That's the challenge for Paul Edholm, who creates training programs that must fly for 1,300 foodservice employees at 13 airports.

"You've got to customize training," says the director of training for Washington, D.C.-based Anton Airfood, Inc. Under a program instituted last year, he spotlights strengths and weaknesses though five types of tests, geared for cashiers, servers, bartenders, utility (dishwashers and porters) and cooks. Based on strengths and weaknesses noted in quiz results, he assigns a training program that can be modified, refined and updated by field managers.

People skills are critical throughout all training programs. "Sometimes in our business we take certain skills...

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