How to Plan a System of Employee Training for Restaurants
Author: Bishop-Stoddard Cafeteria Company
Publisher:
Published: 1954
Total Pages: 80
ISBN-13:
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Author: Bishop-Stoddard Cafeteria Company
Publisher:
Published: 1954
Total Pages: 80
ISBN-13:
DOWNLOAD EBOOKAuthor: Lora Arduser
Publisher: Atlantic Publishing Company
Published: 2005
Total Pages: 544
ISBN-13: 0910627347
DOWNLOAD EBOOKBook & 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.
Author: Karen E. Drummond
Publisher: Wiley
Published: 1992-08-04
Total Pages: 0
ISBN-13: 9780471552079
DOWNLOAD EBOOKThis 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.
Author: Christine J. Lueders
Publisher: Atlantic Publishing Group Incorporated
Published: 2017
Total Pages: 0
ISBN-13: 9781620234112
DOWNLOAD EBOOKDo you ever feel that you are not fully appreciated? Are you always looking for a better work environment? Do you ever wonder what could be done to make a restaurant run more smoothly and efficiently? The answers lie with the actions of individuals. Schools only focus on culinary arts and other books on the technical aspects on how to perform certain tasks. This book will teach owners, managers, staff, and those who want to work in the industry, how to interact with each other; how to earn respect, trust and understanding; and how to work with each other as a team. It will show the importance of each suggestion and the reasons behind them. Hosts will learn how important their position is in the restaurant, how and why to better communicate with staff members, managers, and guests, how to use the counting system, and many other things. Servers will learn how they can improve their skills and learn new ones, how and why to become a team player, how to handle difficult customers and much more. This book will also demonstrate procedures and certain technical tricks, which will make everyone's job easier. When managers take care of the staff, the staff will take care of the guests, and the guests will always come back!
Author: Vijay Kumar
Publisher: John Wiley & Sons
Published: 2012-10-09
Total Pages: 341
ISBN-13: 1118083466
DOWNLOAD EBOOKThe first step-by-step guidebook for successful innovation planning Unlike other books on the subject, 101 Design Methods approaches the practice of creating new products, services, and customer experiences as a science, rather than an art, providing a practical set of collaborative tools and methods for planning and defining successful new offerings. Strategists, managers, designers, and researchers who undertake the challenge of innovation, despite a lack of established procedures and a high risk of failure, will find this an invaluable resource. Novices can learn from it; managers can plan with it; and practitioners of innovation can improve the quality of their work by referring to it.
Author: Raymond A. Noe
Publisher: Irwin Professional Publishing
Published: 2005
Total Pages: 0
ISBN-13: 9780072875508
DOWNLOAD EBOOKAuthor: Jack E. Miller
Publisher: Van Nostrand Reinhold Company
Published: 1991
Total Pages: 260
ISBN-13:
DOWNLOAD EBOOKThis 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.
Author: Anita Dean
Publisher:
Published: 1952
Total Pages: 302
ISBN-13:
DOWNLOAD EBOOKAuthor: Jeffrey Schim
Publisher: Createspace Independent Publishing Platform
Published: 2016-04-02
Total Pages: 304
ISBN-13: 9781530868469
DOWNLOAD EBOOKWhether you are a new restaurant or an existing restaurant, the restaurant training manual will be the perfect guide to train your management and staff members. This guide covers all aspects of restaurant management and operations. This training manual goes into detail on how to provide top notch customer service, kitchen and food preparation, tracking inventory and sales, managing food and labor cost, how to be prepared for emergencies and daily restaurant operations. Use different sections in this manual to train cooks, prep cooks, dishwashers, servers, greeters, bartenders and barbacks. We recommend using the entire manual to train managers since they need to know all the areas in the restaurant.The information in this manual has been used in many successful restaurants. The material in this manual was created by individuals who worked in the restaurant industry and know how to create a thriving business with exceptional customer service.The manual includes the following management topics:* Orientation * Sexual Harassment * Open Door Policy * Minor Laws * What Makes a Great Manager?* Manager Job Description * Hiring and Termination Procedures * Interviewing and Hiring Process * Application and Hiring * Do's and Don'ts of Hiring * Interviewing Process * Suspending/Terminating Employees * The Manager's Walk-through and Figure Eights * Opening/Closing Manager Responsibilities * Opening Manager Responsibilities * Closing Manager Responsibilities * Restaurant Pre-Shift Alley Rally * Call Outs * Communication Skills * How to Read Body Language * The Customer's Eyes * How to Prevent Guest Complaints * Guest Recovery * Restaurant Safety * Flow of Food * Food Safety & Allergens * Time & Temperature * Food Borne Illness * Cash Procedures & Bank Deposits * Manager Computer Functions * Bookkeeping * Management Cash Register Audits * Management Safe Fund Audits * Management Perpetual Inventory Audit * Labor and Food Cost Awareness * Food Cost Awareness & Inventory * Food Cost Awareness & Theft * Food Cost Awareness & Preventive Measures * Restaurant Prime Cost * Restaurant Emergency Procedures * Refrigerator Units / Freezer Units Procedures * Robberies * Fires * Responsibility of Owner/Employer
Author:
Publisher:
Published: 2008
Total Pages:
ISBN-13:
DOWNLOAD EBOOKThis study examined the relationships among restaurant managers' attitudes, subjective norms, and perceived behavioral controls, using the Theory of Planned Behavior, that cause them to support or not support food safety training for their employees. The goal of this study was to investigate the facts that affect restaurant managers' willingness to support food safety training for their employees. Based on the results of the elicitation study, a pilot test focus group, and a pilot study, an 85 question instrument, that measured eight constructs and demographic information was developed. The instrument was administered via telephone, but response data was input using an online format. Data was entered electronically as it was collected. A total of 266 managers responded, but due to incomplete and missing data, 237 responses were usable. The final overall response rate was 17.9%. Results determined that overall intention to offer food safety training to employees was high. Restaurant managers had a positive attitude about food safety, placed importance on the beliefs of individuals they consider important, and felt they were in control about offering food safety training to their employees. Certified managers had more positive attitudes about offering food safety training and placed more emphasis on those individuals whom they considered to be important in their lives (subjective norms), but also perceived they had less control about offering food safety training to their employees. Most importantly, those managers who were certified had a higher intention to train employees than managers who did not have food safety certification. When comparing behavioral, normative, and control beliefs between chain and independent restaurant managers, only behavioral (specific attitudes) and normative beliefs (specific individuals whom they considered important) differed. In the multiple regression analysis exploring the prediction of behavior based on the respondents attitudes, subjective norms, and perceived behavioral controls, the model was significant (F=139.932, p [equal to or less than] .000) (Table 5.2). The significant independent variables in the model were the attitude mean composite score (Beta=-0.106, p [equal to or less than] .038) and the subjective mean composite score (Beta=0.727, p [equal to or less than] .000). Perception of control was not significant. Three multiple regression models were used to examine the relationships between the attitudes, subjective norms, and perceived behavioral controls as dependent variables and the factors for their indirect measures as independent variables. Of the three simple linear regression models, only two were significant. The regression of the behavioral belief factors on attitude composite score (Hypothesis 4) (F=16.714, p [equal to or less than] .000) and the regression of normative belief factors on the subjective norm composite score (F=11.896, p [equal to or less than] .000) were significant. The regression of control beliefs on perceived behavioral control showed no significance.