The Restaurant Training Program

More than just a book about how to train new employees, this is an employee basic training programme which includes proven training techniques guaranteed to quickly and efficiently get new employees on line with the basic skills and knowledge they need. Employee orientation, training and retraining are covered, focusing on the three key areas of a successful foodservice operation - sanitation and safety, service skills and food production skills. The emphasis throughout is on helping the owner or manager to customize the individual character of each establishment, as well as the standard industry practices and procedures.

Author: Karen Eich Drummond
Publisher: John Wiley & Sons, Inc.
Published: 06/30/1992
Pages: 416
Binding Type: Paperback
Weight: 2.12lbs
Size: 10.98h x 8.50w x 0.88d
ISBN: 9780471552079

About the Author

Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.