You learned about the importance of employee training when seeking to improve worker productivity. The old foodservice adage that “Training doesn’t cost—it pays!” is true. With creative thinking, even the cost of acquiring quality training materials can be made very reasonable.

Assume you were the director of foodservices for a school district that included 20 elementary, middle, and high schools. You seek to provide training to the 100 foodservice employees working in your district. Name five specific steps you could take to identify and secure low-cost training materials that could be utilized at a minimum “cost-per-employee” to be trained.