Members are encouraged to borrow these videos (at no cost) to assist in training several employees at once or one at a time.

01 The Service Bakery:
Focus on Selling This production uses bakery personnel in customer situations to show employees how to utilize the five keys to successful selling in their bakery assignments. In each dramatization, the clerk and customer play out a typical store scene and the clerk shows what must be done to handle the situation. Source: Food Marketing Institute

02 Merchandising The Bakery
This program, while designed for bakery managers, offers all bakery personnel the opportunity to learn new and exciting ways of merchandising their bakery department. Eye-catching cases, use of POP materials, sampling and demonstrations are all included in the program to help increase bakery sales. (Developed in cooperation with Rich Products Corporation) Source: Food Marketing Institute

03 Bakery High Notes From Europe
Take an exciting video tour of some of the finest merchandising, newest products and production ideas from Europe and the International Bakery Trade Show in Germany. Filled with exciting new ideas and topnotch merchandising, Bakery High Notes will help release your creativity and ingenuity. Topics include baked containers, dip and drip ideas, hanging bakery items, spray gel creations, cross merchandising, bakery themes, marzipan, branding bakery, dough creations, and chocolate art. Source: International Dairy-Deli-Bakery Association

04 Allergy Beware
An industry-wide employee training program to increase awareness about the importance of accurate ingredient listings and cross-contamination avoidance in the manufacturing facility. Source: Food and Consumer Products Manufacturers of Canada

05 Frozen Dough Production
This comprehensive training tape was developed primarily for bakery personnel who are involved with "on-premise" frozen bake-off departments. It will illustrate the proper handling of products which are shipped to the retailer frozen, performed and ready to thaw, proof, bake and finish. It is designed to equip bakery personnel with the skills to perform the functions required to produce the very best quality product for the customer. Source: American Institute of Baking

06 How To Sell In A Bakery-Deli
A step-by-step procedure for employees in service departments to follow in learning how to sell. This video will assist bakery personnel to prepare to sell, make the approach, ask lead questions, make the presentation, handle objections, close the sale and, as well as cover suggestive selling. Source: American Institute of Baking

07 Basic Professional Cake Decorating - Volume 1
This video will explain and demonstrate basic cake decorating equipment and its application in professional cake decorating Source: American Institute of Baking

08 Basic Professional Cake Decorating - Volume 2
This video will demonstrate the proper techniques for applying the top and bottom borders, side trim, central decorating and greeting. Source: American Institute of Baking

09 Donut Production
Applicable to scratch and mix operations, this video leads the baker through the basics of donut production from start to finish. With complete demonstrations, you'll see the correct and incorrect methods of scaling, mixing, sheeting, proofing, cutting, frying and glazing donuts. Source: American Institute of Baking

10 Donut Decorating
There's virtually no limit to the methods and ways to decorate a donut for special events. Learn what can be done with donuts to promote and market your product. Many novel decorating ideas are featured. Source: American Institute of Baking

11 Safety - Lockout/Tagout
A simple and effective training video for all employees how to lockout and tagout equipment when it is being serviced or maintained. This fast-paced, informative video can be used for new employee orientation to show the "right" way to lockout and tagout. This tape was specifically produced for the baking industry. Source: American Institute of Baking

12* Principles of Warehouse Sanitation
An introductory video is designed to train warehouse and distribution employees on the regulations and the U.S. FDA's Good Manufacturing Practices. Explaining the CMPs, the video covers the five basic areas of warehouse sanitation and food safety programs, pest control operational methods and personnel practices, maintenance for sanitation, and cleaning programs, as well as examples from various locations. Source: American Institute of Baking

13* GMP's for Food Plant Employees - Volume 1:
Definitions Provides the definitions and background necessary to understand the meaning of the Good Manufacturing Practices. Source: American Institute of Baking

14* GMP's for Food Plant Employees - Volume 2:
Personnel and Personnel Practices The selection of personnel, delegation of responsibilities, development of plant policies for employees and visitors, and operational practices. Source: American Institute of Baking

15* GMP's for Food Plant Employees - Volume 3:
Building and Facilities Guidelines for the construction, installation and maintenance of processing equipment. Source: American Institute of Baking

16* GMP's for Food Plant Employees - Volume 4:
Equipment and Utensils Guidelines for construction, installation and maintenance of processing equipment. Source: American Institute of Baking

17* GMP's for Food Plant Employees - Volume 5:
Production and Process Controls The elements needed to develop an adequate food safety program through the use of production and process controls: establishing a food safety committee, in-house inspections, analysis of raw materials and ingredients, development of operational methods, HACCP, cleaning schedules and procedures, pest control programs and recordkeeping. Source: American Institute of Baking

18 Keeping the Customer #1 is a WinWinWin Relationship
What is customer service? How does it benefit you, as well as the customer? What is the difference between sales and customer relations? Learn why customer satisfaction is the key ingredient to the success of your business. Source: Winninger Institute

19 You and Your Role in Customer Satisfaction
Identify the key role you play in customer satisfaction. What does your attitude have to do with your results? How do you establish customers' buying trends? Source: Winninger Institute

20 Creating a Positive Environment The Customer is the Key
Getting to know the customer! Understanding why they come to us, or use our products and services. What determines customer satisfaction and why? What actions can have a lasting effect on the customer? Identifying customer motivations. Source: Winninger Institute

21 Opportunities That Improve Customer Satisfaction in the Buying Cycle
What are the specific phases that a customer goes through in their buying cycle? What opportunities does each phase offer you to improve customer satisfaction? How can you gain extra self-assurance? Source: Winninger Institute

22 Responding Effectively to the Upset Customer
The special skills required to respond to a less than positive customer will be identified. Understanding the upset customer cycle and an appropriate, effective response strategy will be covered. The strategy identified will help to respond positively. Source: Winninger Institute

23 Using the Telephone as a Customer Relations Tool
Most customers, at one time or another, contact you via the telephone. Strategies for handling incoming, inquiry, complaint and business-to-business call will be discussed. Specific steps to take will be identified, along with 13 techniques to immediately improve phone confidence. Source: Winninger institute

24 Service That Sells
Service that sells gives your new associates an orientation to the service bakery department and teaches how to offer good customer service skills. It helps you understand why customers shop the in-store bakery; they want a clean department, fresh, high quality products and friendly service. Two, fun and easy-to-remember customer service selling skills are taught, the F.A.S.T. and the C.A.L.M. models. Source: International Dairy - Deli - Bakery Association

25 More Knowledge, More Sales
More Knowledge, More Sales tells associates about Bakery items that customers typically buy for breakfast, for dessert, for snacks and as breads and rolls. This program features information about donuts, sweet goods, bagels, muffins, breads, rolls, pies, cakes, cookies, pastries and specialty items. It also covers bakery products eaten as snacks, and bakery nutrition. This training program reinforces the F.A.S.T. suggestive selling model. Source: International Dairy - Deli - Bakery Association

26 Stay Clean, Stay Safe
Avoiding cross contamination and the "Danger Zone", and practicing good personal hygiene and first in, first out rotation are some of the basic food safety concepts learned in this new supermarket bakery sanitation program. Associates will also learn about receiving, refrigeration, freezing and storing guidelines as well as food preparation and presentation. This Course includes the new FDA Food Code guidelines. Source: International Dairy - Deli - Bakery Association

27 Creating Product Appeal
In the service bakery department, about 85% of products are bought on impulse. So this program focuses on why consumers buy the products they do and how merchandising influences their buying decisions. It looks at the importance of suggestive selling, sampling, displays, and event merchandising. Source: International Dairy - Deli - Bakery Association

28 Path to Profit
Path to Profit teaches bakery managers and manager trainees how to build bakery sales by understanding the concept of profit, successful merchandising, increasing gross margins, controlling deli inventories, and managing direct expenses. It also discusses how to develop a successful bakery sales "team" of associates. Source: International Dairy - Deli - Bakery Association

* information intended as guideline only