OSHA & Food and Beverage Profitability
OSHA-AED-Club Safety Solutions
Presented by Alan Alchatz, CCM, CHE
and
Food and Beverage Profitability:
Working with Club Committees & Boards
Presented by Charles Dorn, CCM
Tuesday, April 21, 2015
Rumson Country Club
163 Rumson Road
Rumson, NJ 07460
732-842-3273
Host Managers: Michael Kurtas, CCM, CCE-Cindy Williams, CCM
Peter DeMarco-Maureen Shaugnessey
2:30 p.m. Registration
3:00 p.m.–4:00 p.m. Alan Achatz, CCM, CHE
4:00 p.m.– 6:00 p.m. Charles Dorn, CCM
6:00-8:00 p.m. Network /Hors D’oeuvres/Cocktails
3 Credits
Alan is a former club manager who helps raise awareness with club safety issues. He has been an OSHA General Industry Outreach Trainer since 1997.He assists he club industry with employee education, safety team enhancement, safety policy implementation, emergency action plan development and also conducts simulated OSHA site assessments.
Over the years he has written over 100 article for various club publications and a safety book for CMAA’s Premier Club Services. He also served on CMAA and OSHA Alliance Implementation team from 2003-2009.
He was recently certified by New York State as a Health and Safety Specialist guiding businesses that have experienced large worker’s compensation losses with the development of their needed safety programs.
This seminar focuses awareness of newer OSHA regulations that will potentially impact your operation.
The items he will cover are:
· Recordkeeping Requirements
· Temporary Workers
· Hazard Communication Requirements
· Written Policies that your club may need
· Frequently Cited OSHA standards at Clubs
Food & Beverage Profitability; Working with Club Boards
Club F&B Programs are by their nature, complex and difficult operations to develop, run and control. As Club professionals, we all know this. However, our Boards and Committees do not seem to know this and often disagree with our thinking. As a member of the management team of a Club, you are faced with the daunting responsibility of being the boss and answering to every member, board member, and committee member. Each seems to think they know more than you and purports to be a self-proclaimed expert. Is there a restaurateur on your Board? Someone who owned a Snack Bar or deli and knows it all? This program is designed to give ideas and concepts on how to work with members and show them how and why we think and act the way we do. The goal is simple… bring them around to understand our point of view.
Charles D. Dorn, CCM
Charles D. Dorn, CCM is the Managing Director of The Dorn Group, Ltd. in Rye, New York. Prior to founding his company in 2005, Dorn served as General Manager of the Union Club of the City of New York for more than 13 years. Dorn served as General Manager of The Chemists’ Club in New York City earlier.
Mr. Dorn has completed consulting projects for various clients throughout the world. Clients have included Windows on The World, Madison Square Garden, Lantana Beach Club in Bermuda, Plantation Bay Hotel and Casino in Aruba and Fiesta Americana’s Coral Beach Hotel in Cancun.
Dorn received a Bachelor of Science degree from The Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston and attended The Lawrenceville School in Lawrenceville, New Jersey. Dorn has continued his education at The Culinary Institute of America and at Beringer Vineyards
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