Description
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.
About the Author
Book Information
ISBN 9780471552079
Author Karen E. Drummond
Format Paperback
Page Count 416
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 933g
Dimensions(mm) 282mm * 212mm * 22mm
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.
Book Information
ISBN 9780471552079
Author Karen E. Drummond
Format Paperback
Page Count 416
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 933g
Dimensions(mm) 282mm * 212mm * 22mm
