The Restaurant Training Program

An Employee Training Guide for Managers

By: Karen E. Drummond

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Paperback | 30 June 1992 | Edition Number 1

At a Glance

Paperback
416 Pages

Dimensions(cm)
28.15 x 21.2 x 2.21

Paperback

RRP $295.85

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More than just a book about how to train new employees, this is an employee basic training programme which includes proven training techniques guaranteed to quickly and efficiently get new employees on line with the basic skills and knowledge they need. Employee orientation, training and retraining are covered, focusing on the three key areas of a successful foodservice operation - sanitation and safety, service skills and food production skills. The emphasis throughout is on helping the owner or manager to customize the individual character of each establishment, as well as the standard industry practices and procedures. The text includes a number of ready-to-photocopy materials - 30 training outlines, detailed checklists for each phase of training, transparency masters, employee exercises and quizzes.

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