Specific to the concerns of restaurant and foodservice operations supervisors, this third edition nine-workbook series is ideal as a self-trainer or for learning in a group setting. The program helps supervisors to learn how to work more effectively, efficiently, and creatively with both employees and the dining public, and also assists supervisors in creating a work environment that values and respects diverse groups of customers and employees.

Nine topics are:

You as a Supervisor
Conducting Orientation and Training
Leadership
Handling Problems and Conflicts
Motivation and Team Building
Staffing and Scheduling
Improving Employee Performance
Effective Communication
Time Management

© 2007