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