Foodservice Management Study Course

By Shirley Gilmore

A basic guide to management in all areas of food service, this book is an aid to operating a foodservice department in a well-organized and efficient manner. Designed for self-study for foodservice employees, it should 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 should 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.

• Format: Paperback
• Language: English
• ISBN: 0813823927
• ISBN13: 9780813823928
• Release Date: September 1999
• Publisher: Wiley-Blackwell
• Length: 250 Pages
• Weight: 1.36 lbs.
• Dimensions: 11.3" x 0.5" x 8.8"