The National Association of Concessionaires (NAC) has announced that a new Concession Manager Certification Course (CCM) has been added on February 13-16 in Atlanta, Georgia. The class will be held at Regal Hollywood Stadium 24, located at 3265 Northeast Expressway. Class times are Monday-Wednesday at 8:00-4:00, and Thursday at 8:00-1:00. DON’T MISS YOUR OPPORTUNITY for in-depth classroom training on recreational and leisure-time concessions and foodservice operations! Over 1,500 industry professionals have been certified through this program.
The venue is being supplied courtesy of Regal and lunch for attendees will be sponsored by CCSI Candy, Great Western Products, Kernel King and Tri-State Theatre Supply.
The course is being coordinated by Tish Hardric, ACS, Great Western Products, NAC Regional Vice President Southeast. You can contact her at (256) 609-5282 or Tish@gwproducts.com. You can also Register online at naconline.org or email firstname.lastname@example.org. Hardric is being assisted by Michele Lewis, ACS, of Sweet Bottom Cookies.
The 4-day program includes instruction with emphasis on topics essential to a concession manager. The programs provide practical, measurable benefits, and many attendees experience per capita increases upon utilizing program concepts and practices. Those passing the exam may use the designation CCM (Certified Concession Manager) or, for suppliers, ACE (Allied Concession Executive).
Registration Fees (per person) includes course manual, exam and certificate of completion:
$645 – NAC Members
$695 – Employee of NAC member company
$770 – Non Member$600 – 3 or more NAC members from the same company
$625 – 3 or more employees of an NAC member company
$695 – 3 or more non-members from the same company
You can download the Course Flyer Here and register online below. Register by January 31st!
Larry Etter, CCM NAC’s Director of Education and Senior Vice President of Malco Theatres will be the instructor. Etter has over three decades of professional experience in the food and beverage industry.
•Financial & service objectives
•Applications to recreational foodservice
•Establishing a budget format
•Projecting annual sales, labor costs
•Annual budget preparation
Cost Control Systems
•Establishing a viable cost
• Designing reporting forms
•Evaluating operating results
•Personnel and food requirements
•Developing an event plan
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