WEBINARS & WORKSHOPSCheck ORLA's Calendar for the latest list of upcoming events, trainings, workshops and webinars. Webinars on the coronavirus (COVID-19) are being added to the calendar on a frequent basis, including those hosted and recorded by our national affiliates, AHLA and National Restaurant Association.
UPCOMING WEBINAR: July 22, 2:30-4:00 pm - Leveraging Strategic Partnerships for Inclusion and Equity Initiatives that Create Long-term Sustainable Growth Travel Oregon in partnership with the Oregon Restaurant & Lodging Association will be offering a webinar on Leveraging Strategic Partnerships for Inclusion and Equity Initiatives that Create Long-term Sustainable Growth, July 22, 2020 from 2:30 – 4 p.m. Participants can expect to learn:
RECORDED ORLA-HOSTED WEBINARS:
Best Practices for Reopening Oregon Restaurants, Venues and Wineries 6.23.20 | ORLA, Oregon Wine Board, Travel Oregon
Part 2: Getting Ready for the Recovery: Sales Tactics to Prepare Hotels 6.4.20 | ORLA, Gillis Sales
Using The CARES Act to Generate Additional Cash Flow 5.26.20 | CSSI Inc.
Best Practices for Reopening Oregon Lodging Operations 5.21.20 | ORLA, AHLA, Lodging Operators Sponsored by Jordan Ramis PC
Getting Ready for the Recovery: Sales Tactics to Prepare Hotels 5.21.20 | ORLA, Gillis Sales
OTHER WEBINAR RECORDINGS (COVID-19 RELATED):
PREVIOUSLY RECORDED WEBINARS CO-HOSTED BY ORLA:
Food Waste Stops With Me: Engage Employees to Prevent Food Waste (11/8/18) Presented by Scott Youngblood (GM of Embassy Suites Washington Square in Tigard), Co-hosted/intro by Wendy Popkin, ORLAEF This webinar will help you engage your employees in preventing food waste and will focus on three areas of employee engagement: 1) learning how to empower your employees to prevent food waste, 2) understanding what food waste prevention looks like from your employees’ point of view, and 3) how engaging in food waste prevention can benefit your business. Download presentation notes. Food Waste Stops With Me: Reducing Food Waste in Your Restaurant or Hotel (8/29/18) Presented by Ned Barker and Dr. Steve Schein, Co-hosted/intro by Wendy Popkin, ORLAEF This webinar focused on three steps to understand where food waste is coming from, why it is happening and how you can create a plan to make food waste reduction an every-day part of your operation. Barker and Schein also shared tools and resources from Hotel|Kitchen.org created specifically for the hospitality industry. Free trainings, on-demand webinars available from SAIF
Whether you spend a few minutes online or a few hours in a classroom, our free trainings will make you smart on a range of topics—from preventing workplace injuries to filing and managing a claim. How To Protect Your Brand While Promoting Your Brand (National Restaurant Association) Smart marketing today involves connecting your brand to consumers through a myriad of third-party services – including delivery and reservation platforms – social movements, charities, education initiatives, live events, and more. But how can you protect your brand on this distributed network, and how do you comply with advertising rules in each medium? Hear expert tips for protecting your brand (a.k.a. intellectual property or IP) and for following the advertising rules as you tap into great marketing opportunities and business services. This session provides real-world case examples and best practices for restaurants. Sexual Harassment Prevention for Restaurant & Hospitality Employees (National Restaurant Association)
The National Restaurant Association recently launched ServSafe Workplace, a comprehensive suite of training programs that equips employees and managers with training to help manage emerging risks and advance the positive culture of the foodservice and hospitality industries. This webinar series on Sexual Harassment Prevention is the first training program available from ServSafe Workplace. Restaurants & Service Animals: What Are the Rules? (National Restaurant Association) Learn how the Americans with Disabilities Act defines "service animals" and what restaurateurs need to know about service animals in restaurants. Active Shooters in the Workplace: Key Strategies (National Restaurant Association) Recent workplace incidents demonstrate the need for employers to develop policies and procedures to plan for and protect their employees and customers during these highly dangerous occurrences. |
SUGGEST A TOPICORLA and the Oregon Hospitality Foundation are pleased to continue offering webinars for the hospitality industry. In order to provide the most relevant and valuable content, we're asking for suggestions on topics that are of interest.
UPCOMING EVENTS
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