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Issue Date: Vol. 51, No. 12, December 2011, Posted On: 11/25/2011


NAMA Supervisor Development, Quality Coffee Certification Programs Return To OneShow


Emily Jed
Emily@vendingtimes.net
office coffee service, OCS industry, vending machine business, vending industry, office refreshments, coffee brewing, coffee education, National Automatic Merchandising Association, NAMA Supervisor Development, NAMA Quality Coffee Certification, NAMA OneShow, Ronald Cichy, Rick Leffke, Jim Proebstle

CHICAGO -- The National Automatic Merchandising Association once again will offer its Supervisor Development and Quality Coffee Certification programs during next year's OneShow.

The vending industry's main event takes place from April 25 to 27, 2012, at the Sands Expo and Convention Center in Las Vegas. Both training programs, which are designed to help build business and accelerate personal growth, begin prior to OneShow's official kickoff.

NAMA's Supervisor Development Program, which was redesigned last year, will be offered April 23-25. It is designed to help new and recently promoted managers enhance their skills as leaders, including time management, delegation, customer service and employee motivation through small group discussions and hands-on learning.

The three-day program will be led by Ronald Cichy, Ph.D, director of Michigan State University's School of Hospitality Business, Rick Leffke, president of Leffke & Associates, and Jim Proebstle, president and founder of Prodyne Inc. Dan Mathews, NAMA's interim chief executive, and Joann DeNardis, associate director of OneShow and member services, will lend their expertise.

The vending association's Quality Coffee Certification Program will be offered again at the 2012 OneShow. Registrants will participate in two interactive workshops with a series of guided tasting and brewing exercises over a two-day period.

During Coffee Fundamentals, on Tues., April 24, participants will learn about the development of coffee and its rich history. They will also experience the taste and flavor profiles of single-origin and blended coffees. In Brewing Fundamentals, on April 25, participants will be introduced to the basic theory and principles involved in the preparation of filtered coffees, and will taste how the slightest change in the grind, extraction time, or brew time can alter the taste profile.

Those who complete the two QCCP workshops can apply for and become eligible to take, the exam to receive the Certified Coffee Specialist (CCS) designation.

For more information, email Joann DeNardis.


Topic: Coffee Service News

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