Personnel Training Manual for the Hospitality Industry

Front Cover
Van Nostrand Reinhold, 1991 - Food service employees - 238 pages
0 Reviews
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.

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Chapter 3Job Standards
3-1
Chapter 4Company Standards
4-1
Chapter 5Training Employees
5-1
Copyright

6 other sections not shown

Common terms and phrases

Bibliographic information