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Managing Employees in Foodservice Operations
Brief Description
Managing Employees in Foodservice Operations Obtain and retain skilled, professional employees with this accessible guide A foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one...
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Format: Paperback / softback
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Description
Managing Employees in Foodservice Operations
Obtain and retain skilled, professional employees with this accessible guide
A foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one without skilled, professional, satisfied staff will be unable to provide service at the level customers demand. Attracting and retaining qualified staff is a critical challenge for the modern foodservice industry, and one which is only becoming more urgent in today’s market.
Managing Employees in Foodservice Operations offers a uniquely foodservice-oriented guide to obtaining, training, and retaining employees in a fast-paced and highly competitive industry.
The book provides:
- Content perfectly aligned with two-year community college programme courses in human resources, supervision, small business administration, or related subjects.
- Detailed discussion of topics including workplace health and safety, recruitment and retention, and many more.
- Ideas cultivated during the authors’ decades of combined experience in hospitality, foodservice, leadership, and research.
- Material to support instructors conducting courses, including PowerPoint presentations, chapter-by-chapter exam questions, and case studies.
Managing Employees in Foodservice Operations is ideal for students in foodservice-related courses, as well as professional businesses.
Series: Foodservice Operations: The Essentials
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Successful Management in Foodservice Operations
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Marketing in Foodservice Operations
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Managing Employees in Foodservice Operations
Managing Employees in Foodservice Operations Obtain and retain skilled, professional employees with this accessible guide A foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one without skilled, professional, satisfied staff will be unable to provide service at the level...PaperbackSold Out -
Accounting and Financial Management in Foodservice Operations
Accounting and Financial Management in Foodservice Operations A concise and easy-to-follow guide to the principles of accounting and finance as they apply to running foodservice operations Accounting and Financial Management in Foodservice Operations is an up-to-date and straightforward treatment of the financial standards and concepts owners and operators need to successfully run a foodservice operation. Learn how to understand and...PaperbackSold Out
Book Details
INFORMATION
ISBN: 9781394208418
Publisher: John Wiley & Sons Inc
Format: Paperback / softback
Date Published: 19 September 2024
Country: United States
Imprint: John Wiley & Sons Inc
Audience: Tertiary education
DIMENSIONS
Spine width: 28.0mm
Width: 150.0mm
Height: 229.0mm
Weight: 454g
Pages: 352
About the Author
David K. Hayes, PhD, has taught hospitality courses at Purdue University, Texas Tech University, The University of Houston, and Lansing Community College. He has served as the Vice President of Broadcast and Video Training for the American Hotel & Lodging Educational Institute.
Jack D. Ninemeier, PhD, is an Emeritus Professor in the School of Hospitality Business at Michigan State University. He has many years’ experience developing and providing training and resource materials for commercial and non-commercial foodservice operations. He has also written several hundred articles for trade journals and created numerous training monographs.
Part of Wiley’s Foodservice Operations: The Essentials series.
Also by David K. Hayes
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Successful Management in Foodservice Operations
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Also by Jack D. Ninemeier
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Successful Management in Foodservice Operations
Comprehensive resource covering key ‘need-to-know’ aspects of how to run a food service operation, with unique perspective from restaurant managers. Successful Management in Foodservice Operations is a single volume book addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of...Paperback$20399Unit price /UnavailableAvailableShips in 3-4 weeks -
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Avoid costly legal pitfalls. What should I do if someone falls in my restaurant? How should I respond if a customer complains of food poisoning? Can I be responsible if my bartender serves too much beer to a customer? Limiting liability is the biggest headache that any restaurant or foodservice manager can face. Restaurant Law Basics provides the tools to...Paperback$13100Unit price /UnavailableAvailableShips in 2-3 weeks -
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Accounting and Financial Management in Foodservice Operations
Accounting and Financial Management in Foodservice Operations A concise and easy-to-follow guide to the principles of accounting and finance as they apply to running foodservice operations Accounting and Financial Management in Foodservice Operations is an up-to-date and straightforward treatment of the financial standards and concepts owners and operators need to successfully run a foodservice operation. Learn how to understand and...PaperbackSold Out
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