About Course
Congratulations! You’ve made it past the paperwork, the permitting, the buildout, the planning, and you’re ready to actually operate your food truck. From here on out things should look a lot more like you imagined when you first envisioned your life as a mobile food vendor. This module will focus on tips to make you as successful as possible during service.
Course Content
During Operation
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Social Media Lead Ups
03:33 -
Managing a Line When It’s Busy
03:22 -
Starting Equipment
03:38 -
Food and Supply Set Up Steps
04:49 -
Number of Employees
04:25 -
Managing Inventory During Service
11:29 -
Every Detail Counts
03:28 -
Presentation
03:44 -
Maintaining Temperatures
04:01 -
Handling Payments
07:20 -
Cash Management and Drawer Counting
06:22 -
Tear Down and Clean Up
07:57 -
During Operation
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