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\u003cb\u003eManaging Employees in Foodservice Operations\u003c/b\u003e\n\u003cp\u003e\u003cb\u003eObtain and retain skilled, professional employees with this accessible guide\u003c/b\u003e\n\n\u003cp\u003eA 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\u0026#8217;s market.\n\n\u003cp\u003e\u003ci\u003eManaging Employees in Foodservice Operations \u003c/i\u003eoffers a uniquely foodservice-oriented guide to obtaining, training, and retaining employees in a fast-paced and highly competitive industry. \n\n\u003cp\u003eThe book provides:\n\n\u003cul\u003e\u003cli\u003e Content perfectly aligned with a two-year community college program courses in human resources, supervision, small business administration, or related subjects\u003c/li\u003e\n\n\u003cli\u003e Detailed discussion of topics including workplace health and safety, recruitment and retention, and many more\u003c/li\u003e\n\n\u003cli\u003e Ideas cultivated during the authors\u0026#8217; decades of combined experience in hospitality, foodservice, leadership, and research\u003c/li\u003e\n\n\u003cli\u003e Material to support instructors conducting courses, including PowerPoints, chapter-by-chapter exam questions, and case studies\u003c/li\u003e\u003c/ul\u003e\n\n\u003cp\u003e\u003ci\u003eManaging Employees in Foodservice Operations \u003c/i\u003eis ideal for students in foodservice-related courses, as well as professional business\n\n\n |
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