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
To purchase individual titles, please call 800-752-4567 or 517-372-8800.
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