Drummond, Karen E. The Restaurant Training Program An Employee Training Guide for Managers
September 1992 89.90 Euro 1992. 416 Pages, Softcover ISBN 978-0-471-55207-9 - John Wiley & Sons
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Detailed description 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.
