The 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.

This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 2-3 days delivery time. The book is not returnable.