The Restaurant Training Program

An Employee Training Guide for Managers

Karen E. Drummond (Autor)

Buch | Softcover

416 Seiten

1992
John Wiley & Sons Inc (Verlag)
978-0-471-55207-9 (ISBN)

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This ready-to-use staff training manual covers three basic areas: safety and sanitation, food production skills and service ability. Discusses standard industry procedures and practices with instructions for customizing to individual restaurant operations. Presents 30 training outlines featuring ready-to-photocopy transparency masters and employee materials such as summaries, exercises and quizzes. Also includes a variety of suggested training techniques.

Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.

New Employee Orientation.

Job Training.

On-the-Job Training Outlines.

Group Training Outlines.

Appendices.

Erscheint lt. Verlag	15.9.1992
Verlagsort	New York
Sprache	englisch
Maße	212 x 282 mm
Gewicht	933 g
Themenwelt	Sozialwissenschaften ► Pädagogik
Themenwelt	Wirtschaft
ISBN-10	0-471-55207-0 / 0471552070
ISBN-13	978-0-471-55207-9 / 9780471552079
Zustand	Neuware