Download or read book Managing Employees in Foodservice Operations written by David K. Hayes and published by John Wiley & Sons. This book was released on 2024 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Professional foodservice operators in all segments of the industry recognize that providing high-quality menu items and excellent service is essential to their long-term success. These same operators must recognize that providing excellence in product and service quality is impossible without the efforts of a highly qualified, well-trained, and committed team of employees. The purpose of this book is to teach foodservice operators what they must know, and do, to attract, train, and retain work teams that allow the operators to reach their financial goals, while at the same time allowing employees the ability to achieve their own personal and professional goals. A major premise of this book is that the best interests of foodservice employers are nearly always in alignment with the best interests of their employees. Many segments of the foodservice industry have historically faced challenges in securing the needed number of qualified employees. The COVID-19 pandemic of the early 2020s, however, which affected the foodservice industry in many ways, lead to a significant decline in the workforce available to many foodservice operators. As a result, even those operators who had not faced serious labor shortage challenges in the past were forced to reassess the importance of employees to the successful operation of their businesses. As a result, the successful management of employees has now taken on more importance than ever before"--
Download or read book Behind the Kitchen Door written by Saru Jayaraman and published by Cornell University Press. This book was released on 2013-02-12 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.
Download or read book Food Services written by Kelly Kagamas Tomkies and published by Infobase Publishing. This book was released on 2010 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the ins and outs of the food service industry, providing tips for success, an in-depth glossary of industry jargon, and an overview of the current state of the industry.
Download or read book I Want to Work in Food Service written by Carla Mooney and published by Mitchell Lane Publishers. This book was released on 2024-10-28 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: Working in food service is one of the most common ways young people get started in the job market. Restaurants need friendly and efficient workers to greet, seat, and serve their customers. Food establishments of all kinds also need people to prepare food and clean up. The skills learned from working in food service can lead young people to a variety of other careers. Part of the Youre Hired! series, I Want to Work in Food Service explores what it takes to work in this industry, as well as the best ways to get started in these popular part-time jobs.
Download or read book Front of the House Back of the House written by Eli Revelle Yano Wilson and published by NYU Press. This book was released on 2020-12-29 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: Honorable Mention, Mirra Komarovsky Book Award, given by the Eastern Sociological Society 2021 Outstanding Academic Title, Choice Magazine How workers navigate race, gender, and class in the food service industry Two unequal worlds of work exist within the upscale restaurant scene of Los Angeles. White, college-educated servers operate in the front of the house—also known as the public areas of the restaurant—while Latino immigrants toil in the back of the house and out of customer view. In Front of the House, Back of the House, Eli Revelle Yano Wilson shows us what keeps these workers apart, exploring race, class, and gender inequalities in the food service industry. Drawing on research at three different high-end restaurants in Los Angeles, Wilson highlights why these inequalities persist in the twenty-first century, pointing to discriminatory hiring and supervisory practices that ultimately grant educated whites access to the most desirable positions. Additionally, he shows us how workers navigate these inequalities under the same roof, making sense of their jobs, their identities, and each other in a world that reinforces their separateness. Front of the House, Back of the House takes us behind the scenes of the food service industry, providing a window into the unequal lives of white and Latino restaurant workers.
Download or read book Forked written by Sarumathi Jayaraman and published by Oxford University Press. This book was released on 2016 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: An "examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? ... [This book] offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat"--Amazon.com.
Download or read book Development of Career Progression Systems for Employees in the Foodservice Industry written by National Restaurant Association (U.S.) and published by . This book was released on 1974 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Encyclopedia of Restaurant Training written by Lora Arduser and published by Atlantic Publishing Company. This book was released on 2005 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Book & CD-ROM. Training is an investment for the future, the only foundation on which success can be built. Training delivers excellence in product and performance, elevating a good restaurant into a great one. Training will keep the skills of its employees and management sharp. But in no other industry is its absence or presence as obvious as it is in the food service industry. It is hard to find good, qualified employees, and even harder to keep them. In addition, unemployment levels are low, and competition for qualified workers is tough. What's the answer? Training! Constant training and re-enforcement keeps employees and management sharp and focused, and demonstrates the company cares enough to spend time and subsequently money on them. And that's precisely what this encyclopaedic book will do for you -- be your new training manager. The first part of the book will teach you how to develop training programs for food service employees, and how to train the trainer. The book is full of training tips, tactics and how-to's that will show you proper presentation, and how to keep learners motivated both during and after the training. The second part of the book details specific job descriptions and detailed job performance skills for every position in a food service operation, from the general manager to dishwasher. There are study guides and tests for all positions. Some of the positions include General Manager, Kitchen Manager, Server, Dishwasher, Line Cook, Prep Cook, Bus Person, Host/Hostess, Bartender, Wine & Alcohol Service, Kitchen Steward, Food Safety, Employee Safety, Hotel Positions, etc. Specific instructions are provided for using equipment as well.
Download or read book Food Systems Communication Amid Compounding Crises Power Resistance and Change written by Kathleen P. Hunt and published by Frontiers Media SA. This book was released on 2022-11-10 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bar Protocol written by Dana Lyman and published by Page Publishing Inc. This book was released on 2021-06-09 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just a brief description of what you're going to find in Bar Protocol. The information in this handbook is for those who may manage, work, or patron any bar or restaurant. This is not some miracle solution to making a bar or restaurant successful, but it may help in giving some informed ideas to the problems that may occur in the food and beverage industries. Bar Protocol will have some unique information and helpful hints that may help many individuals that have chosen to work in the food and beverage industry. Unfortunately, Bar Protocol will not be giving any information on the COVID-19 and the different forms of practices or standards that will be involved within the Food and Beverage Industry. Those individuals in Upper Management will be following the unique standards that the illustrious CDC and FDA will be handing down from our government. Try to follow these standards as best as you can, for those standards will probably change two weeks later. Be careful, be safe, and try to think of all the different ways to be thoughtful and enjoy yourself. It will all work out. Thank you.
Download or read book Foodservice Operations and Management Concepts and Applications written by Karen Eich Drummond and published by Jones & Bartlett Learning. This book was released on 2021-08-23 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.
Download or read book Study Guide to accompany Management by Menu 4e written by Lendal H. Kotschevar and published by John Wiley & Sons. This book was released on 2007-08-17 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Download or read book Remarkable Service written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2014-02-10 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.
Download or read book Streetwise Restaurant Management written by John James and published by Simon and Schuster. This book was released on 2003-07-01 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on--the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year. Streetwise Restaurant Management walks you step by step through each aspect of opening and managing a restaurant. This guide covers the practical issues you'll face on a daily basis and offers tips from an experienced restauranteur about the risks and rewards of restaurant management. Is owning or managing a restaurant right for you? It can be if you have Streetwise Restaurant Management as your ready reference for creating front-of-house ambience and back-of-house efficiencies.
Download or read book Restaurant Service Basics written by Sondra J. Dahmer and published by John Wiley & Sons. This book was released on 2008-10-06 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: RESTAURANT SERVICE basics The essential guide to great service skills and techniques —now in a second edition No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today’s foodservice industry cannot afford to ignore the significance of excellent service. Restaurant Service Basics, Second Edition offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step-by-step instructions on everything a truly excellent server must do, from proper attire to order taking methods to dealing with difficult guests. This revised and updated Second Edition features: New coverage of technology use in restaurants, including POS systems Plentiful photos and diagrams that illustrate table settings, service styles, and much more Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service New teaching and learning features including learning objectives, key terms called out in the text, mini-cases, a resource of menu and service terms, and an expanded glossary End-of-chapter review questions and projects that incorporate real-life situations A comprehensive and concise resource for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-in-training, those who train them, restaurant managers, and hospitality students.
Download or read book 1990 Census of Population and Housing written by and published by . This book was released on 1992 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Tipping Point written by Peter Caldon and published by iUniverse. This book was released on 2018-04-18 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Technology, restaurant design, and hospitality are enjoying renaissances—but tipping is the same as ever. Ending tipping won’t end good service, but it would elevate service delivery. Team members earning a higher steady income, and who received medical insurance, paid leave, and were offered revenue sharing—just like workers in every other retail service industry where value is recognized and rewarded—would do a better job. The Tipping Point, however, also examines arguments for why tipping should continue, highlighting how ending the practice would affect business operations. Ultimately, it concludes that eliminating tipping would not lead to lower wages, reduced hours, higher menu prices, and lower customer counts—and that higher prices and lower profits would be more than offset by greater productivity, lower turnover, and happier employees. Join the author as he presents a strong argument for ending the practice of tipping in restaurants, supported by his passion for justice, human dignity, and good business.
