Restaurant Training Program An Employee Training Guide for Managers

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.Drummond, Karen Eich is the author of 'Restaurant Training Program An Employee Training Guide for Managers' with ISBN 9780471552079 and ISBN 0471552070.