Retaining Your Foodservice Employees
40 Ways to Better Employee Relations
By (author) Karen Eich Drummond
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Retaining Your Foodservice Employees by Karen Eich Drummond
Book DescriptionRetaining Your Foodservice Employees is the second in a series of three books by Karen Eich Drummond on Foodservice Employee Management. The other two titles are Staffing Your Foodservice Operation and Disciplining Your Foodservice Employees. Employee turnover represents a major concern for foodservice operators--particularly when you consider that half of all restaurant employees leave their jobs within the first 30 days. With firings or resignations come costs: expenses for recruiting and training a new candidate as well as overtime costs incurred while the position is vacant. And beyond the immediate dollar loss, high employee turnover reduces employee morale and job performance, which can result in a significant loss of customers--and profits. Retaining Your Foodservice Employees recognizes that successful foodservice operations can no longer treat employees as disposable assets, especially in light of today's dwindling pool of workers. This quick-reference guide shows you a wide range of strategies for increasing a staff member's employment period and keeping turnover to a minimum. This innovative volume identifies what today's employees want out of their jobs. You'll get a clear understanding of workers' needs that include interesting work a manager who respects, trusts, and cares about them clearly communicated performance goals good pay and benefits and comfortable working conditions. You'll also find specific actions you can take to meet these employee needs such as listening to your employees, coaching them for better performance, and using your supervisory skills to encourage positive, motivational teamwork. You'll learn how to inform and involve employees and use reward programs and career ladders to retain productive employees. Practical worksheets at the end of each chapter help you idenfity--and correct--specific areas where your business can improve. Actual on-the-job examples of improved communication and successful reward programs will help you generate ideas that you can apply to your own program. As a complete guide to a critical industry-wide problem, Retaining Your Foodservice Employees will be essential reading for all commercial and institutional foodservice managers and owners.
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Book DetailsISBN: 9780471290629
(229mm x 180mm x 15mm)
Imprint: John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
Publish Date: 12-Nov-1997
Country of Publication: United States
Books By Author Karen Eich Drummond
Nutrition for Foodservice and Culinary Professionals, Hardback (August 2013)
Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective.
Nutrition for Foodservice and Culinary Professionals Study Guide, Paperback (July 2009)
Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective.
Differentiated Instruction for the Middle School Language Arts Teacher, Paperback (February 2009)
This essential resource for language arts teachers includes key strategies for collaborating with other professionals, as well as methods to design and deliver effective instruction, measure success, and get students to work together.
Differentiated Instruction for the Middle School Science Teacher, Paperback (August 2008)» View all books by Karen Eich Drummond
Offers teachers techniques for designing and delivering effective science instruction, measuring success, getting students to work together, and collaborating with other professionals. This title includes strategies for teaching a standards-based science curriculum. It contains activities that can be adapted for learners of different abilities.
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Author Biography - Karen Eich Drummond
Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.
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