The labor problem in the food service industry -- Finding, recruiting and hiring first-rate food service employees -- Post-hiring procedures, effective management and communication -- Motivating employees and monitoring performance -- Developing and implementing a training program -- Evaluating the ongoing training program -- Choosing and rewarding your trainers -- The one-on-one training method -- Group training, learning and presentations -- Front-of-the-house training: host/hostess -- Front-of-the-house training: waitstaff--food service -- Front-of-the-house training: waitstaff--alcohol service -- Back-of-the-house training: kitchen staff -- General restaurant policies and HACCP & sanitation training -- General restaurant positions: job description templates.