Managing Employees in Foodservice Operations
- ISBN-10
- 1394208448
- ISBN-13
- 9781394208449
- Category
- Food service
- Language
- English
- Published
- 2024
- Authors
- David K. Hayes, Jack D. Ninemeier
Description
"Professional foodservice operators in all segments of the industry recognize that providing high-quality menu items and excellent service is essential to their long-term success. These same operators must recognize that providing excellence in product and service quality is impossible without the efforts of a highly qualified, well-trained, and committed team of employees. The purpose of this book is to teach foodservice operators what they must know, and do, to attract, train, and retain work teams that allow the operators to reach their financial goals, while at the same time allowing employees the ability to achieve their own personal and professional goals. A major premise of this book is that the best interests of foodservice employers are nearly always in alignment with the best interests of their employees. Many segments of the foodservice industry have historically faced challenges in securing the needed number of qualified employees. The COVID-19 pandemic of the early 2020s, however, which affected the foodservice industry in many ways, lead to a significant decline in the workforce available to many foodservice operators. As a result, even those operators who had not faced serious labor shortage challenges in the past were forced to reassess the importance of employees to the successful operation of their businesses. As a result, the successful management of employees has now taken on more importance than ever before"--
Get the book
Other editions
Similar books
-
Foodservice Equipment: An Internet Guide
By Todd King, James StevensFoodservice Equipment: An Internet Guide
-
Nutrition for Foodservice and Culinary Professionals
By Karen Eich Drummond, Lisa M. BrefereNutrition for Foodservice and Culinary Professionals
-
Nutrition for Food Service and Culinary Professionals
By Karen Eich Drummond, Lisa M. BrefereNutrition for Food Service and Culinary Professionals
-
Nutrition for the Foodservice and Culinary Professionals
By Karen Eich Drummond, Lisa M. Brefere, DrummondNutrition for the Foodservice and Culinary Professionals
-
Nutrition for the Foodservice Professional
By Karen Eich DrummondA practical textbook on nutrition as it relates to personal health, foods and food preparation, menu planning and recipe modification, and marketing of menu items in hotels, restaurants, and institutions.
-
Nutrition for the Food Service Professional
By Karen Eich DrummondSimply the best nutritional reference for professionals on the market today, this bestselling handbook is now easier to use than ever.
-
Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants: Student Workbook
By Karen Eich Drummond, Paul Dittmer, Gerald G. GriffinPrinciples of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants: Student Workbook
-
There's GOT to be an Easier Way to Run a Business: How to Have a Successful Company -- and a...
By Bill MarvinLund Dinner Business ntertainme TD Sportatir How to have successful company ou and a life ! * 23.57 123.911-36 256-32 Bill Marvin There's GOT to be an easier way to run a. Front Cover.
-
The Menu and the Cycle of Cost Control
By Paul J. McVety, Susan Desmond Marshall, Bradley John WareThe Menu and the Cycle of Cost Control
-
Associate Handbook: Casual Dining Standards
By David A. Swanson, Bernard M. Martinage, CIndy MartinageDeveloped to free the trainer/educator from tedious class research and documentation of service standards, the Associate Program is designed to be the backbone of service training.