The Restaurant Training Program: An Employee Training Guide for Managers / Edition 1

by Karen E. Drummond

Overview

This ready-to-use staff training manual covers three basic areas: safety and sanitation, food production skills and service ability. Discusses standard industry procedures and practices with instructions for customizing to individual restaurant operations. Presents 30 training outlines featuring ready-to-photocopy transparency masters and employee materials such as summaries, exercises and quizzes. Also includes a variety of suggested training techniques.

Product Details

ISBN-13:	9780471552079
Publisher:	Wiley
Publication date:	08/04/1992
Pages:	416
Product dimensions:	8.35(w) x 11.08(h) x 0.87(d)

About the Author

Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.

 

Table of Contents

New Employee Orientation.

Job Training.

On-the-Job Training Outlines.

Group Training Outlines.

Appendices.