| 12:00 - 5:00 P.M. |
Golf
Reception |
|
| 7:45 .- 8:00 A.M. |
Welcome |
8:00 - 9:00 A.M.
|
Commodity Market Conditions |
| 9:00 .- 10:00 A.M. |
Quality Assurance/Quality Control
Specifications-Raw Material/Finished Products
Monitoring Programs and Controls
GMP |
| 10:00 .- 10:15 A.M. |
Break |
| 10:15 .- 11:15 A.M. |
Sanitation/Pest Control
Regulatory Requirements |
| 11:15 .- 12:00 |
Human Resources - Recruitment & Retention |
| 12:00 - 1:30 P.M. |
Luncheon - Retail Go to Market Strategy & Success |
| 1:30 .- 2:30 P.M. |
Second Generation Business
Keys to Success - Succession planning |
| 2:30 .- 3:00 P.M. |
Nutrition and Health
Functional Ingredients |
| 3:00 .- 3:30 P.M. |
Break |
| 3:30 .- 6:00 P.M. |
Table Top Tradeshow & Reception |
|
| 8:00 .- 10:00 A.M. |
Manufacturing Process and Control
Process Cost Control,
SOP's for
Flour and Corn Tortilla Processing, Inventory Management, Safety
|
| 10:00 .- 10:15 A.M. |
Break |
| 10:15 .- 12:00 P.M. |
Continued from above
|
| 12:0 - 1:30 P.M. |
Luncheon - Business Intelligence: Managing Data to Improve Company Results |
| 1:30 P.M. |
Intro to program |
| 1:40 P.M. |
Proper Preventative Maintenance : PROGRAM by line : Know-how/TRAINING : PEOPLE management (maintenance and sanitation) |
| 2:15 P.M. |
Groups separate from the HOTEL seminar room - Practical Group boards the bus and goes to Field Trip. Classroom group takes a 15 min break and then returns to Seminar room. |
| CLASSROOM GROUP |
PRACTICAL GROUP |
| 2:30 P.M Hotel |
Intro |
2:30 Bus to Field Trip |
Intro and assignment to groups |
| 2:35 P.M |
Preventive Maintenance computer program set up and management |
2:45 Fryer and packaging equipment or Counter stacker?
|
2:45 Divider and proofer |
| 3:10 P.M Break |
Break |
3:15 Break/ switch |
3:15 Break/ switch |
3:20 P.M |
“How to survive a Food Service Audit and flourish” |
3:25 Heater testing, platen cleaning and resurfacing, insulation check up |
3:25 Corn tortilla masa preparation, equipment & sheeter maintenance
|
4:00 P.M |
Intro to Immigration preparedness program |
4:00 Break / switch |
Break /switch |
| 4:10 P.M |
Immigration documentation and current state of liability for owners |
4:10 Press maintenance and shimming |
4:10 Oven maintenance, lubricants &
rail adjustment |
| 4:40 |
Immigration Q & A |
4:45 board the busses and return to hotel |
Return to hotel |
|
| 5:00 – 6:00 PM |
Cocktail Hour @Hotel |
|
| 8:00 .- 10:00 A.M. |
Panel Discussion-Trouble Shooting
Flour, Corn Chips, Equipment |
| 10:00 - 10:15 A.M. |
Break |
| 10:15 - 10:45 A.M. |
Panel Discussion |
| 10:45 .- 11:45 A.M. |
Nutrition and Health
Alternative Markets |
| 11:45 - 12:00 Noon |
Closing |
