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 This book is a complete, ready-to-use training program for all positions in the food service industry. It teaches how to develop training programs for food service employees and how to train the trainer. There are study guides and tests for all positions. Specific instructions are provided for using equipment as well.
Training is an investment for the future and a major part of the foundation on which success is built. Training delivers excellence in product and performance, elevating a good restaurant into a great one. Training keeps the skills of its employees and management sharp. This new encyclopedic book will be your new training manager.
In no other industry is training or lack thereof as obvious as it is in food service. It's 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 money on them.
The book is full of training tips, tactics and how-tos that show proper presentation and how to keep learners motivated both during and after the training. Specific instructions are provided for using equipment as well.
The first part of the book teaches 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. 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.
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