WASHINGTON, DC — April 21, 2003 — Enhancing the bottom line, reducing turnover and improving leadership and management skills are key highlights of the 2003 Managing the Total Store training and education program. Presented by the Food Marketing Institute (FMI), courses will be held at the University of Minnesota, St. Paul, MN, June 8-12; and at Western Michigan University, Kalamazoo, MI, August 3-7.

Managing the Total Store courses are designed to help retail managers develop the “hard skills” and “people skills” necessary for a strong and successful operation. The first course in the series, Leading People, will focus on improving leadership and management skills and reducing turnover. The second course, Operations, will address improving the bottom line through more efficient operations.

“Managing a successful operation depends on a balance of both operational and managerial skills,” said Kimberly Roberts, manager of education programs, FMI. “The Managing the Total Store series offers attendees practical knowledge, fresh ideas, and proven methods of managing more effectively.”

Leading People

University of Minnesota, June 8-12

The five-day, information-packed program focuses on reducing turnover and improving leadership and management skills. The highly-interactive format covers issues such as leadership, time management, motivation, and effective communication. Industry experts will conduct sessions throughout the week focusing on key subjects:

• Setting Expectations for Accountability — Communicating to associates what they are expected to do and how they contribute to the success of the organization.
• Feedback and Coaching — How to use feedback and coaching to create top performing associates.
• Hiring and Mentoring Young Workers — Tips on choosing the right mentor for young people as well as the steps needed to make them succeed.
• 10 Traits of Effective Leaders — Using these traits both at home and work.
• Meaningful Meetings — Obtaining results and maximize participation in meetings.
• Leadership and the Bottom Line — An examination of successful leadership models to help develop better personal and organizational performance.

Operations Course

Western Michigan University, August 3-7

The Operations program examines the complex operations side of the food retail and wholesale business. The course will explore industry trends, store layout, merchandising and recruiting. Specific program topics:

• State of the Food Industry — An exploration of current food industry trends.
• Department Cost Control Series: Produce Merchandising & and Deli Merchandising & Cost Controls — Controlling shrink identifying opportunities for bottom-line improvement.
• Price Mix Strategies and Analysis — Key components of sound financial management.
• Category Analysis — Using store market data to make effective category-related decisions.
• Merchandising Magic — Micro-merchandising to a unique customer base.
• Understanding Your Communication Style — Understanding feedback and personal communication styles and strengths.

Registration

To register for the 2003 Managing the Total Store leadership and operations courses ($1795 FMI retailer/wholesaler member, $2195 associate member, $2595 nonmembers), contact Tammy Thompson (202-220-0710, tthompson@fmi.org).   For more information about the program, contact Kim Roberts (202-220-0720, kroberts@fmi.org).