Retaining Your Foodservice Employees

Retaining Your Foodservice Employees PDF

Author: Karen E. Drummond

Publisher: Wiley

Published: 1992-04-16

Total Pages: 0

ISBN-13: 9780471290629

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Retaining Your Foodservice Employees is the second in a series ofthree books by Karen Eich Drummond on Foodservice EmployeeManagement. The other two titles are Staffing Your FoodserviceOperation and Disciplining Your Foodservice Employees. Employeeturnover represents a major concern for foodserviceoperators--particularly when you consider that half of allrestaurant employees leave their jobs within the first 30 days.With firings or resignations come costs: expenses for recruitingand training a new candidate as well as overtime costs incurredwhile the position is vacant. And beyond the immediate dollar loss,high employee turnover reduces employee morale and job performance,which can result in a significant loss of customers--andprofits. Retaining Your Foodservice Employees recognizes thatsuccessful foodservice operations can no longer treat employees asdisposable assets, especially in light of today's dwindlingpool of workers. This quick-reference guide shows you a wide rangeof strategies for increasing a staff member's employmentperiod and keeping turnover to a minimum. This innovative volumeidentifies what today's employees want out of their jobs.You'll get a clear understanding of workers' needs thatinclude * interesting work * a manager who respects, trusts, and cares about them * clearly communicated performance goals * good pay and benefits * and comfortable working conditions. You'll also find specific actions you can take to meet theseemployee needs such as listening to your employees, coaching themfor better performance, and using your supervisory skills toencourage positive, motivational teamwork. You'll learn how toinform and involve employees and use reward programs and careerladders to retain productive employees. Practical worksheets at theend of each chapter help you idenfity--andcorrect--specific areas where your business can improve. Actualon-the-job examples of improved communication and successful rewardprograms will help you generate ideas that you can apply to yourown program. As a complete guide to a critical industry-wideproblem, Retaining Your Foodservice Employees will be essentialreading for all commercial and institutional foodservice managersand owners.

Managing Employees in Foodservice Operations

Managing Employees in Foodservice Operations PDF

Author: David K. Hayes

Publisher: John Wiley & Sons

Published: 2024

Total Pages: 356

ISBN-13: 1394208413

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"Professional foodservice operators in all segments of the industry recognize that providing high-quality menu items and excellent service is essential to their long-term success. These same operators must recognize that providing excellence in product and service quality is impossible without the efforts of a highly qualified, well-trained, and committed team of employees. The purpose of this book is to teach foodservice operators what they must know, and do, to attract, train, and retain work teams that allow the operators to reach their financial goals, while at the same time allowing employees the ability to achieve their own personal and professional goals. A major premise of this book is that the best interests of foodservice employers are nearly always in alignment with the best interests of their employees. Many segments of the foodservice industry have historically faced challenges in securing the needed number of qualified employees. The COVID-19 pandemic of the early 2020s, however, which affected the foodservice industry in many ways, lead to a significant decline in the workforce available to many foodservice operators. As a result, even those operators who had not faced serious labor shortage challenges in the past were forced to reassess the importance of employees to the successful operation of their businesses. As a result, the successful management of employees has now taken on more importance than ever before"--

Foodservice Management Study Course

Foodservice Management Study Course PDF

Author: Shirley A Gilmore

Publisher: Wiley-Blackwell

Published: 1999-09-01

Total Pages: 250

ISBN-13: 9780813823928

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A thorough and basic guide to management in all areas of food service, this book is unmatched as an aid to operating a foodservice department in a well-organized and efficient manner. Designed for self-study for foodservice employees, it will prove useful to new employees, those switching to management positions, and dietitians or dietary managers in training. Along with comprehensive information for foodservice supervisors, this new edition includes topics related to empowerment, team building, service 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 foodservice supervisor; apply the principles and procedures used to recruit, select, train, and evaluate employees; assess the ongoing relationship between supervisor and employee; and apply theory to the working situation through suggested activities.

Human Resources in the Foodservice Industry

Human Resources in the Foodservice Industry PDF

Author: Dennis Reynolds

Publisher: CRC Press

Published: 2007-05-31

Total Pages: 214

ISBN-13: 1482282887

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Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance to better monitor food temperature the efficacy of restaurant sales incentives cultural differences in collaborative ventures four mechanisms to spur employees to provide better customer service an empirical study on restaurant cooks’ locus of control, job satisfaction, work stress, and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.

Serving Safe Food

Serving Safe Food PDF

Author: Educational Foundation of the National Restaurant Association Staff

Publisher:

Published: 1990-05

Total Pages: 43

ISBN-13: 9780915452569

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