R 393.6 Vending facility training.

Rule 6. (1) Vending facility training shall include both classroom training and on the job training. (2) The course content of the classroom training shall include all of the following topics: (a) A history and overview of the program. (b) The Randolph-Sheppard program and all applicable laws, regulations, and policies. (c) Methods of managing a vending stand, including all of the following: (i) Sanitation. (ii) Bookkeeping. (iii) Product management. (iv) Marketing skills and techniques. (v) Customer relations skills. (vi) Program reporting requirements. (vii) Applicable employer laws, rules, and regulations. (d) Equipment certification. (3) A student shall demonstrate that he or she is in compliance with the guidelines regarding dress as set forth in the vending stand training syllabus and training contract. (4) Tests shall be administered in each area specified in subrule (2) of this rule. A passing grade for a test is not less than 75%. (5) A candidate is required to pass the national restaurant association education foundation test and the applied food service sanitation course of the Michigan department of community health, with a passing grade of not less than 75%.