The Restaurant Training Program: An Employee Training Guide for Managers
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Book Overview
More than just a book about how to train new employees, this is an employee basic training programme which includes proven training techniques guaranteed to quickly and efficiently get new employees on line with the basic skills and knowledge they need. Employee orientation, training and retraining are covered, focusing on the three key areas of a successful foodservice operation - sanitation and safety, service skills and food production skills. The emphasis throughout is on helping the owner or manager to customize the individual character of each establishment, as well as the standard industry practices and procedures.
Format:Paperback
Language:English
ISBN:0471552070
ISBN13:9780471552079
Release Date:June 1992
Publisher:Wiley
Length:416 Pages
Weight:2.20 lbs.
Dimensions:0.9" x 8.5" x 11.0"
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