The Encyclopedia of Restaurant Training

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 Encyclopedia of Restaurant Training

Author: Lora Arduser

Publisher: Atlantic Publishing Company

ISBN: 0910627347

Page: 544

View: 714

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.

Related Books:

The Restaurant Training Program
Language: en
Pages: 416
Authors: Karen E. Drummond
Categories: Business & Economics
Type: BOOK - Published: 1992-07-14 - Publisher: Wiley

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
The Encyclopedia of Restaurant Training
Language: en
Pages: 544
Authors: Lora Arduser, Douglas Robert Brown
Categories: Business & Economics
Type: BOOK - Published: 2005 - Publisher: Atlantic Publishing Company

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
The Restaurant Manager's Handbook
Language: en
Pages: 1052
Authors: Douglas Robert Brown
Categories: Business & Economics
Type: BOOK - Published: 2007 - Publisher: Atlantic Publishing Company

The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We
The Restaurant
Language: en
Pages: 512
Authors: John R. Walker
Categories: Technology & Engineering
Type: BOOK - Published: 2021-11-23 - Publisher: John Wiley & Sons

An authoritative, up-to-date, and one-stop guide to the restaurant business In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers
Supervision in the Hospitality Industry
Language: en
Pages: 496
Authors: John R. Walker, Jack E. Miller
Categories: Business & Economics
Type: BOOK - Published: 2009-01-09 - Publisher: John Wiley and Sons

Order of authors reversed on previous eds.