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.
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 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.
A complete list of supplies needed to open a 100 seat
restaurant. If your restaurant has 75 seats, multiply the quantity listed
by .75. If your restaurant has 175 seats, multiply quantity listed by
1.75.
(Available In Pdf and Excel Formats.)
The Resource Center focuses its efforts on what we refer to as
the H.E.A.R.T. of the workforce, namely HIRING, EDUCATION, ATTRACTION, RETENTION
AND TRAINING.
Utilizing the tools housed in the Resource Center for
Workforce Solutions will allow restaurant and foodservice operators to run their
businesses more efficiently and effectively by ensuring they put their people
first. This virtual library houses information on the industry's foremost:
