For group training, the third edition leader’s guides include workbook materials; and a PowerPoint CD containing nine presentations that provide talking points of each workbook’s content.

This 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