Staff Training to Advance Service Delivery and Operational Excellence

A two-day training program for Student Mess and Cafeteria staff concluded today under the theme “Enhancing Service Delivery and Operational Excellence.” The initiative was designed to improve efficiency, professionalism, and the overall quality of catering services offered to the University community.

Day One discussions centered on workplace effectiveness and productivity, time management and work planning, basic inventory and cost control, and food safety and hygiene standards. These sessions emphasized discipline, accountability, and adherence to best practices in food handling and service.

On Day Two, participants were taken through personal development and motivation, fire safety and evacuation procedures, and the importance of constructive feedback in improving service standards. The training culminated in the issuance of certificates to participants in recognition of their commitment to professional growth.

The program brought together cafeteria staff, mess attendants, and supervisors, equipping them with skills and knowledge to enhance service delivery. By investing in staff development, the University reaffirmed its dedication to operational excellence and to creating a safe, customer-centered dining environment.