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- EditorialJohn Wiley & Sons Inc
- Año de publicación2024
- ISBN 10 1394208413
- ISBN 13 9781394208418
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Managing Employees in Foodservice Operations
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(2024)
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ISBN 13: 9781394208418
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Managing Employees in Foodservice Operations (Paperback)
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(2024)
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Descripción Paperback. Condición: new. Paperback. 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 todays 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 a two-year community college program 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 PowerPoints, 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 business Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9781394208418
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Managing Employees in Foodservice Operations
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ISBN 10: 1394208413
ISBN 13: 9781394208418
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Managing Employees in Foodservice Operations (Foodservice Operations: The Essentials)
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Managing Employees in Foodservice Operations (Paperback)
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Descripción Paperback. Condición: new. Paperback. 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 todays 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 a two-year community college program 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 PowerPoints, 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 business Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9781394208418
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Managing Employees in Foodservice Operations (Paperback)
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John Wiley & Sons Inc, New York
(2024)
ISBN 10: 1394208413
ISBN 13: 9781394208418
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Descripción Paperback. Condición: new. Paperback. 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 todays 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 a two-year community college program 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 PowerPoints, 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 business Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Nº de ref. del artículo: 9781394208418
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Managing Employees in Foodservice Operations
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