Author: West Virginia. State Department of EducationPublisher:
ISBN:
Category : Children
Languages : en
Pages :
Book Description
Comprehensive Training School Food Service Personnel Course No. IV
Author: West Virginia. State Department of EducationPublisher:
ISBN:
Category : Children
Languages : en
Pages :
Book Description
Promoting Nutrition Through Education
Author: Bibliographies and Literature of Agriculture
Author: Special Reference Briefs
Author: Food and Nutrition
Author: The Encyclopedia of Restaurant Training
Author: Lora ArduserPublisher: Atlantic Publishing Company
ISBN: 0910627347
Category : Business & Economics
Languages : en
Pages : 544
Book Description
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.
Nutrition, a Course for School Food Service Personnel
Author: Organizing a Food Training Program
Author: John J. MacAllisterPublisher:
ISBN:
Category : Food service
Languages : en
Pages : 44
Book Description
Catalog
Author: Food and Nutrition Information Center (U.S.)Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 368
Book Description
Food Service
Author: Rebecca ThompsonPublisher:
ISBN:
Category : Food service
Languages : en
Pages : 62
Book Description