The Restaurant Training Program
An Employee Training Guide for Managers

Karen E. Drummond (Author)

9780471552079, Wiley

Paperback / softback, published 15 September 1992

416 pages
28.2 x 21.2 x 2.2 cm, 0.933 kg

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.

New Employee Orientation.

Job Training.

On-the-Job Training Outlines.

Group Training Outlines.

Appendices.

Subject Areas: Cookery / food & drink etc [WB]