Foodservice Mgmnt Study Crs-99-3
ISBN: , SKU: , AUTHOR: Gilmore, Shirley, PUBLISHER: John Wiley & Sons, A thorough and basic guide to management in all areas of food serong>viong>ce, this book is unmatched as an aid to operating a foodserong>viong>ce department in a well-organized and efficient manner. Designed for self-study for foodserong>viong>ce employees, it will prove useful to ong>newong> employees, those switching to management positions, and dietitians or dietary managers in training. Along with comprehensive information for foodserong>viong>ce superong>viong>sors, this ong>newong> edition includes topics related to empowerment, team building, serong>viong>ce quality management, management of a diverse workforce, drugs in the workplace, employee retention, expanded sections on unions, and an update on legislation affecting employees. Specifically, the guide will help a student identify personnel management responsibilities of the foodserong>viong>ce superong>viong>sor; apply the principles and procedures used to recruit, select, train, and evaluate employees; assess the ongoing relationship between superong>viong>sor and employee; and apply theory to the working situation through suggested actiong>viong>ties.