How To Plan A System Of Employee Training For Restaurants
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How To Plan A System Of Employee Training For Restaurants
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Author : Bishop-Stoddard Cafeteria Company
language : en
Publisher:
Release Date : 1954
How To Plan A System Of Employee Training For Restaurants written by Bishop-Stoddard Cafeteria Company and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1954 with Employees categories.
The Encyclopedia Of Restaurant Training
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Author : Lora Arduser
language : en
Publisher: Atlantic Publishing Company
Release Date : 2005
The Encyclopedia Of Restaurant Training written by Lora Arduser and has been published by Atlantic Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Business & Economics categories.
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.
The Restaurant Training Program
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Author : Karen E. Drummond
language : en
Publisher: Wiley
Release Date : 1992-08-04
The Restaurant Training Program written by Karen E. Drummond and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-08-04 with Business & Economics categories.
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.
The Secrets To Restaurant Management And Staff Training
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Author : Christine J. Lueders
language : en
Publisher: Atlantic Publishing Group Incorporated
Release Date : 2017
The Secrets To Restaurant Management And Staff Training written by Christine J. Lueders and has been published by Atlantic Publishing Group Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Business & Economics categories.
Do you ever feel that you are not fully appreciated? Are you always looking for a better work environment? Do you ever wonder what could be done to make a restaurant run more smoothly and efficiently? The answers lie with the actions of individuals. Schools only focus on culinary arts and other books on the technical aspects on how to perform certain tasks. This book will teach owners, managers, staff, and those who want to work in the industry, how to interact with each other; how to earn respect, trust and understanding; and how to work with each other as a team. It will show the importance of each suggestion and the reasons behind them. Hosts will learn how important their position is in the restaurant, how and why to better communicate with staff members, managers, and guests, how to use the counting system, and many other things. Servers will learn how they can improve their skills and learn new ones, how and why to become a team player, how to handle difficult customers and much more. This book will also demonstrate procedures and certain technical tricks, which will make everyone's job easier. When managers take care of the staff, the staff will take care of the guests, and the guests will always come back!
Restaurant
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Author : Larry O. Master Butler Knight
language : en
Publisher: Xlibris Corporation
Release Date : 2011
Restaurant written by Larry O. Master Butler Knight and has been published by Xlibris Corporation this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Reference categories.
This book is a must for all owners and managers who plan to open a restaurant in the future. It is a guide to staff training regarding proper service, attitude, language and knowledge.
Personnel Training Manual For The Hospitality Industry
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Author : Jack E. Miller
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1991
Personnel Training Manual For The Hospitality Industry written by Jack E. Miller and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Business & Economics categories.
This practical handbook, with emphasis on the day-to-day running of an operation, is filled with operational material that has been tried and used successfully. Its purpose is to discuss labour management and training systems to enable supervisors to select the team that best fits their operation. This book introduces the operator to the best training methods available. It works with what is best for the operator, then implements a long term solution to the difficult problems faced by employee and employer.
Training Restaurant Employees Fiw
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Author :
language : en
Publisher:
Release Date : 2010
Training Restaurant Employees Fiw written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with categories.
The New Art Of Social Up Selling
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Author : Leeanne Homsey
language : en
Publisher: CreateSpace
Release Date : 2015-01-22
The New Art Of Social Up Selling written by Leeanne Homsey and has been published by CreateSpace this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-22 with Business & Economics categories.
Discover The Customer Engaging, Tips & Tricks For The New Socially Connective World. Read To Train Your Staff How To Develop Huge Customer Base In The New Social-Media Based World. With All The Free Resources In Social Media Guests Are No Longer Satisfied With The “Norm.” Today's Customer Expects Excellence, Information, Connectivity, Community And Food While They Dine.Help Your Staff Create Exceptional Engaging Experiences Every Single Minute At Every Single TableHelping restaurant owners take back control of your FOH staff & social media.Let's train your entire staff to create customers and set the stage for social engagement and send your food, your brand and your restaurant viral thousands of times a day.Let's Get Your Waiters Highlighting Food, Chefs, Managers, Services, And Special Occasions To Create Social Media Sharable, Branded Guest Experiences That Create Higher Sales And Regular Restaurant Customers.Don't pay a social media company & hope for "Likes" and tweets which may result in nothing when you can train your employees to "social-up-sell" for you free!My interactive training for restaurant employees is customer experience based I teach you to train employees to deliver the customer engagement experience which builds relationships, creates extraordinary moments, makes customers want to return more often, bring friends, post to networks of local potential customers.
How To Improve Dining Room Service
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Author : Richard Saporito
language : en
Publisher: AuthorHouse
Release Date : 2007-11-06
How To Improve Dining Room Service written by Richard Saporito and has been published by AuthorHouse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-06 with Business & Economics categories.
HOW TO IMPROVE DINING ROOM SERVICE is an easy learning manual that explains the basic fundamentals of “Front of the House” customer service quality and efficiency needed in every restaurant dining room. It is a very helpful guide for anyone in the restaurant industry. It doesn’t matter if someone is an owner, operator, manager, part of the waitstaff or hosting the front door. HOW TO IMPROVE DINING ROOM SERVICE is written in a way to be understood by everyone. Through this book, readers will get step-by-step instructions explaining how they can improve various elements of their restaurant customer service. In detail, important topics are discussed such as the Front Door and Reservation Desk Duties, Seating Maximization and Efficiency, Dining Room Preparation, Organization, Coordination, Understanding, and Awareness, Traffic Flow Guidelines, Menu Knowledge and Upselling, Staff Scheduling Efficiency, Cross Training, Sanitary Rules, Safety Information and much more..... When readers begin studying HOW TO IMPROVE DINING ROOM SERVICE, they will acquire knowledge from an author who is highly experienced in restaurant service consulting and waiter training. In just a few short pages, readers will obtain useful information derived from several years of restaurant expertise that can be put to use immediately in dining rooms of all sizes and shapes. Best of all, everything is conveyed in a pleasant, easy-to-understand manner. One will not have to sift through a thick book of complex restaurant management terminologies to get to the meat of what’s really important in running a restaurant dining room successfully. Additionally, HOW TO IMPROVE DINING ROOM SERVICE includes a special section called the RESTAURANT PERFORMANCE EVALUATION GUIDE. In this section readers answer a series of 60 involved questions to help determine how pleasing their establishment is for the customer. It will help determine specific areas that need special attention when it comes to the “dining service experience.” Topics analyzed here are: Restaurant Outside/Inside Appearance, Front Door and Dining Room Appearance, Menu Analysis, Ambiance, Dining/Wait Staff Service, Skills, and Technique throughout the dining experience, Food Preparation and Quality, Service Ending, Payment Handling, Restrooms and much more..... When finished using this unique self-evaluation guide, one will be able to easily pinpoint the strengths and weaknesses in their restaurant operations. From this vantage point, troubleshooting and problem-solving can commence with focused vision and direction. Here are a few comments from pleased restaurant operators...... "Thank you so much Richard. This book has a lot of great organizational tips helping us to elevate our dining room customer service!" ----Orlando Campos, General Manager, Brasilia Grill, Montville, New Jersey “Your book was very interesting, easy to read with many items that we extracted and used for our operations!" ----Marc C. Moulinet, Director of Services, Horseshoe Bay Resort, Marble Falls, Texas “Richard, thanks to your book, I can now display great service in my restaurant!” ----Francis Le Roux , Owner, De Ark Guesthouse, Lydenburg, South Africa “A must read for every restaurant owner, manager, waiter or host.” Get this book now!” ----Michael Meyer, Executive Chef and Editor-in-Chief, CuisineArts.com
Using The Theory Of Planned Behavior To Explore Restaurant Managers Support For Employee Food Safety Training
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Author :
language : en
Publisher:
Release Date : 2008
Using The Theory Of Planned Behavior To Explore Restaurant Managers Support For Employee Food Safety Training written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with categories.
This study examined the relationships among restaurant managers' attitudes, subjective norms, and perceived behavioral controls, using the Theory of Planned Behavior, that cause them to support or not support food safety training for their employees. The goal of this study was to investigate the facts that affect restaurant managers' willingness to support food safety training for their employees. Based on the results of the elicitation study, a pilot test focus group, and a pilot study, an 85 question instrument, that measured eight constructs and demographic information was developed. The instrument was administered via telephone, but response data was input using an online format. Data was entered electronically as it was collected. A total of 266 managers responded, but due to incomplete and missing data, 237 responses were usable. The final overall response rate was 17.9%. Results determined that overall intention to offer food safety training to employees was high. Restaurant managers had a positive attitude about food safety, placed importance on the beliefs of individuals they consider important, and felt they were in control about offering food safety training to their employees. Certified managers had more positive attitudes about offering food safety training and placed more emphasis on those individuals whom they considered to be important in their lives (subjective norms), but also perceived they had less control about offering food safety training to their employees. Most importantly, those managers who were certified had a higher intention to train employees than managers who did not have food safety certification. When comparing behavioral, normative, and control beliefs between chain and independent restaurant managers, only behavioral (specific attitudes) and normative beliefs (specific individuals whom they considered important) differed. In the multiple regression analysis exploring the prediction of behavior based on the respondents attitudes, subjective norms, and perceived behavioral controls, the model was significant (F=139.932, p [equal to or less than] .000) (Table 5.2). The significant independent variables in the model were the attitude mean composite score (Beta=-0.106, p [equal to or less than] .038) and the subjective mean composite score (Beta=0.727, p [equal to or less than] .000). Perception of control was not significant. Three multiple regression models were used to examine the relationships between the attitudes, subjective norms, and perceived behavioral controls as dependent variables and the factors for their indirect measures as independent variables. Of the three simple linear regression models, only two were significant. The regression of the behavioral belief factors on attitude composite score (Hypothesis 4) (F=16.714, p [equal to or less than] .000) and the regression of normative belief factors on the subjective norm composite score (F=11.896, p [equal to or less than] .000) were significant. The regression of control beliefs on perceived behavioral control showed no significance.