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Managing Employees in Foodservice Operations

Af: David K. Hayes, Jack D. Ninemeier Engelsk Paperback

Managing Employees in Foodservice Operations

Af: David K. Hayes, Jack D. Ninemeier Engelsk Paperback
Tjek vores konkurrenters priser
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 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
Tjek vores konkurrenters priser
Normalpris
kr 868
Fragt: 39 kr
6 - 8 hverdage
20 kr
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God 4 anmeldelser på
Tjek vores konkurrenters priser
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 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
Produktdetaljer
Sprog: Engelsk
Sider: 352
ISBN-13: 9781394208418
Indbinding: Paperback
Udgave:
ISBN-10: 1394208413
Kategori: Forside
Udg. Dato: 19 sep 2024
Længde: 28mm
Bredde: 150mm
Højde: 229mm
Forlag: John Wiley & Sons Inc
Oplagsdato: 19 sep 2024
Forfatter(e) David K. Hayes, Jack D. Ninemeier


Kategori Forside


ISBN-13 9781394208418


Sprog Engelsk


Indbinding Paperback


Sider 352


Udgave


Længde 28mm


Bredde 150mm


Højde 229mm


Udg. Dato 19 sep 2024


Oplagsdato 19 sep 2024


Forlag John Wiley & Sons Inc

Kategori sammenhænge