Human Resources

Employee turnover is one of the costliest problems facing restaurant operators. Low employee moral, decreased customer satisfaction, and increased liability exposure result from the restaurant

APPARENT PROBLEM – OVERPRODUCTION THE REAL PROBLEM – LACK OF COORDINATION BY MANAGMENT The manager and the chef thought they had a good idea in

Whether your job training program uses on-the-job training or group training, or both, themost important component of your program is not the actual training, but