Personnel Training Manual for the Hospitality Industry
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
6 other sections not shown
A.A.S. Degree Accredited Action Required Date beverage Chapter Checklist Chefs Association clean Comments on Deficiencies Community College Cooks Culinary Arts Date Corrected Item Date Inspected Deficiencies and Action Department of Education develop dining room dishwashers employee handbook employee's equipment evaluation fire food service operation forecast Gantt chart Guest Check Procedure hired Hospitality Industry instruction Item Y N job analysis job description job specification job title kitchen labor costs learner learning materials meal menu items method National Restaurant Association percent performance review personnel ployee point value position Post Office Box preparation prevent problem procedure sheets procedures manual productivity Reprinted by permission Required Date Corrected Restaurant Association Form sanitation schedule serving skills storage stored talk tasks tion training plan training system units Vocational Education wage wait person waiter/waitress Waitress wine workers worksheet