The Restaurant Training Program : An Employee Training Guide for Managers

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.