The Restaurant Training Program: An Employee Training Guide for Managers

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.

Spis treści:
New Employee Orientation.
Job Training.
On–the–Job Training Outlines.
Group Training Outlines.
Appendices.