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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 new encyclopedic
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-tos 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.
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