The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry
- ISBN 10: 0910627347
- ISBN 13: 9780910627344
- Authors: Douglas Robert Brown - Lora Arduser
- Edition: Har/Cdr
- Release: 2005-01-06
- Format: Hardcover (600 pages)
- List Price: $79.95
- Tags: Business & Investing, Industries & Professions, Hospitality, Travel & Tourism, Human Resources & Personnel Management, Management & Leadership, Training
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Book Description: 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. This is an encyclopedic out of the box employee training program for all positions in the food service industry. From orientating the new employee, maintaining performance standards, to detailed training outlines and checklists for all positions. This book will show you how to train your employees in all positions in the shortest amount of time, and lets you get back to your own job of running a profitable enterprise. One of the best features of this book is that the companion CD ROM contains the training outline for all positions in MS word, so you can easily customize the text for your own use. In addition there are numerous training forms, checklists, and tests. 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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