The encyclopedia of restaurant training : a complete ready-to-use training program for all positions in the food service industry

Cover image for The encyclopedia of restaurant training : a complete ready-to-use training program for all positions in the food service industry

Title:

Author:

Arduser, Lora.

ISBN:

9780910627344

Personal Author:

Arduser, Lora.

Publication Information:

Physical Description:

1 volume (various pagings) : illustrations, forms ; 29 cm + 1 CD-ROM (4 3/4 in.)

General Note:

Includes index.

"Companion CD ROM included."

Contents:

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.

Subject Term:

Hospitality industry -- Employees -- Training of.

Added Author:

Brown, Douglas Robert, 1960-

Electronic Access:

Table of contents http://catdir.loc.gov/catdir/toc/ecip0419/2004013996.html

Copies:

Available:*

Library	Material Type	Item Barcode	Shelf Number	Copy	Status
Searching... 1:VCDBN	1:GEN-BOOK	000023368	647.95 ARD	1	Searching... Unknown
Searching... 1:VCPE	1:GEN-BOOK	000041832	647.95 ARD	1	Searching... Unknown
Searching... 1:VCPMB	1:REF-BOOK	000092975	647.95 ARD	1	Searching... Unknown
Searching... 1:VCSD	1:GEN-BOOK	000050779	647.95 ARD	1	Searching... Unknown

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On Order

Summary

Book & CD-ROM. Training is an investment for the future, the only foundation on which success can be built. Training delivers excellence in product and performance, elevating a good restaurant into a great one. Training will keep the skills of its employees and management sharp. But in no other industry is its absence or presence as obvious as it is in the food service industry. It is hard to find good, qualified employees, and even harder to keep them. In addition, unemployment levels are low, and competition for qualified workers is tough. What's the answer? Training! Constant training and re-enforcement keeps employees and management sharp and focused, and demonstrates the company cares enough to spend time and subsequently money on them. And that's precisely what this encyclopaedic book will do for you -- be your new training manager. The first part of the book will teach you how to develop training programs for food service employees, and how to train the trainer. The book is full of training tips, tactics and how-to's that will show you proper presentation, and how to keep learners motivated both during and after the training. The second part of the book details specific job descriptions and detailed job performance skills for every position in a food service operation, from the general manager to dishwasher. There are study guides and tests for all positions. Some of the positions include General Manager, Kitchen Manager, Server, Dishwasher, Line Cook, Prep Cook, Bus Person, Host/Hostess, Bartender, Wine & Alcohol Service, Kitchen Steward, Food Safety, Employee Safety, Hotel Positions, etc. Specific instructions are provided for using equipment as well.