The encyclopedia of restaurant training : a complete ready-to-use training program for all positions in the food service industry / Lora Arduser & Douglas Robert Brown.
Material type:
TextPublication details: Ocala, Fl. : Atlantic Pub. Group, c2005.Description: 1 v. (various pagings) : ill. 29 cm. + 1 CD-ROM (4 3/4 in)ISBN: - 0-910627-34-7
- R TX 911.3.T73 .Ar29 2005.
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Reference
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | TX 911.3.T73 .Ar29 2005 (Browse shelf(Opens below)) | Not for loan | 3AEA0000288933 |
Back-of-the-House Training: Kitchen Staff
Choosing and Rewarding Your Trainers
Developing and Implementing a Training Program
Effective Management and Communication
Evaluating the Ongoing Training Program
Finding, Recruiting and Hiring First-Rate Food Service Employees
Front-of-the House Training : Host/Hostess
Front-of-the House Training: Waitstaff-Alcohol Service
Front-of-the House Training: Waitstaff-Food Service
General Restaurant Policies and HACCP & Sanitation Training
General Restaurant Positions: Job Description Templates.
Group Training, Learning and Presentations
Motivating Employees and Monitoring Performance
Post-Hiring Procedures
The One-on-One Training Method
The first part of the book teaches how to hire and develop training programs for food service employees, and how to train the trainer. The second part details specific job descriptions and detailed job performance skills for every position in a food service operation. Contents: The Labor Problem in the Food Service Industry
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