Pages: 416,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1992,
Cover: Paperback,
Dimensions: 210.82x276.86x22.86mm

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. show more