Deals with staff turnover, a major cost factor in the hospitality industry. Takes a common-sense approach to why people leave and what can be done about it. Treats such issues as rapport between staff and management, training, salary structure and wages, incentives, performance reviews and disciplinary procedures.
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Deals with staff turnover, a major cost factor in the hospitality industry. Takes a common-sense approach to why people leave and what can be done about it. Treats such issues as rapport between staff and management, training, salary structure and wages, incentives, performance reviews and disciplinary procedures.
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5 of 5 people found the following review helpful:
5.0 out of 5 stars
Recommended for restaurant managers,
By
This review is from: From Turnover to Teamwork: How to Build and Retain a Customer-Oriented Foodservice Staff (Hardcover)
This is book is a winner. For those of you restaurant managers battling high turnover (as most of us are!), this book will open your eyes to how your staff perceives you and your management style. Full of practical advice on how to hire the right people in the first place, how to develop and motivate the staff you have, and how to improve morale and employee loyalty, this book will inspire you to get to work and starting turning things around!
5.0 out of 5 stars
Phenomenal Book,
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This review is from: From Turnover to Teamwork: How to Build and Retain a Customer-Oriented Foodservice Staff (Hardcover)
I enjoyed that book very much. Most restaurant owners should read this book before hiring managers who are then supposed to hire and manage waiters, busboys and others. Too often managers just act as a bunch of cops and undermine the operation of the business. This book is a must read if you are serious about the hospitality industry and the outcome of the restaurant you work at.
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Inside This Book
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First Sentence:
All turnover is a management problem, either because management failed to provide a productive working environment or because the wrong person was hired in the first place. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
confirmation period, retention climate, point bonuses, departing individual, tuition support, bonus fund, staff manual, foodservice industry, personal leave, restaurant association, bonus program Key Phrases - Capitalized Phrases (CAPs): (learn more)
Prototype Restaurants, Managing Director, Coaching Report, Clean Bonus, Discretionary Fund Bonuses, Olympic Training Center, Robert Kausen, Staff Retention Worksheet New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
All turnover is a management problem, either because management failed to provide a productive working environment or because the wrong person was hired in the first place. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
confirmation period, retention climate, point bonuses, departing individual, tuition support, bonus fund, staff manual, foodservice industry, personal leave, restaurant association, bonus program Key Phrases - Capitalized Phrases (CAPs): (learn more)
Prototype Restaurants, Managing Director, Coaching Report, Clean Bonus, Discretionary Fund Bonuses, Olympic Training Center, Robert Kausen, Staff Retention Worksheet New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 6
books:
See all 6 books this book cites
2
books
cite this book:
- The Greatest Management Principle in the World by Michael Leboeuf on page 116, and Back Matter
- Leadership Is an Art by MAX DE PREE in Back Matter
- Uniform System of Accounts for Restaurants by Laventhol & Horvath in Front Matter
- Sexual Harassment by Hamline Univ Advanced Legal Educ Staff on page 81
- Food for Thought: Provocative Poems & Evocative Essays by John L. Smith in Front Matter
See all 6 books this book cites
- The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses: With Companion CD-ROM by Douglas Robert Brown on page 214
- The Food Service Professional Guide to Controlling Restaurant & Food Service Labor Costs (The Food Service Professional Guide to, 7) (The Food Service Professionals Guide To) by Sharon Fullen on page 78
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