Personnel Training Manual for the Hospitality Industry

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Van Nostrand Reinhold, 1991 - Food service employees - 238 pages
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This practical handbook, with emphasis on the day-to-day running of an operation, is filled with operational material that has been tried and used successfully. Its purpose is to discuss labour management and training systems to enable supervisors to select the team that best fits their operation. This book introduces the operator to the best training methods available. It works with what is best for the operator, then implements a long term solution to the difficult problems faced by employee and employer.

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Chapter 3Job Standards
Chapter 4Company Standards
Chapter 5Training Employees

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