Putting the Hurt on Injuries
- Action plan: Creating environment that motivates can awaken employee potential. // Nation's Restaurant News;6/24/2002, Vol. 36 Issue 25, p44
Presents the motivating factors that can awaken the potential of food service employees. Influence of idealism on employees; Importance of giving trainees achievable tasks; Effect of affiliation with the team.
- More operators push motivation. // FoodService Director;2/15/97, Vol. 10 Issue 2, p2
Reports on the results of a study indicating that only a few food service operators have formal motivation programs for employees in the United States. Efforts to remedy the situation; Importance of employee motivation.
- HOW TO DO IT--AND MAKE IT STICK: SANITATION MOTIVATION. Riell, Howard // FoodService Director;7/15/2002, Vol. 15 Issue 7, p101
Offers suggestions to motivating food service employees to adhere a higher standard of food safety. Remarks from Bob Pizzi, food service director for FAME Food Management Inc. at the Quincy Mental Health Center in Quincy, Massachusetts; Importance of shared responsibilities.
- Promoting Loyalty. Lipton, David // Foodservice & Hospitality;Jul2003, Vol. 36 Issue 5, p86
Discusses the role of employee incentive programs in helping foodservice operators retain their best workers. Ways to reward employees; Benefits of knowing what makes employees feel rewarded; Methods of measuring employee performance.
- Being `Positive' Helps... a Lot: Motivating Employees. Murray, Joan // FoodService Director;11/15/99, Vol. 12 Issue 11, p170
Discusses ways to motivate food service employees in the United States. Employment incentive concerns of Generation X employees; Role of behavior and language in job performance; Factors that affect employee morale; Organizational values.
- When there's no room to grow. // Food Management;Apr99, Vol. 34 Issue 4, p36
Focuses on management strategies recommended to motivate food service employees. Includes offering career counseling services; Importance of constant communication to keep in touch with employees' needs; Significance of finding out which responsibilities employees find as most enjoyable.
- Chains can manage to keep emerging leaders happy with training focus on personal growth. // Nation's Restaurant News;7/29/2002, Vol. 36 Issue 30, p19
Editorial. Focuses on the importance of personnel training in the foodservice industry. Increment of competition for quality workers; Enhancement of leadership skills; Motivation of foodservice workers.
- Making Safety a Bottom-line Priority. Bayless, Maggie // Gourmet Retailer;Dec2001, Vol. 22 Issue 12, p172
Presents a guideline in training food service employees. Emphasis on work safety; Requirement of passing the Knife Certification Test; Principles of knife handling.
- KEEP LAWYERS OUT OF YOUR RESTAURANT. Kennedy, Paul; Melton, Lori // Restaurant Hospitality;Jun2005, Vol. 89 Issue 6, p60
This article discusses legal challenges facing food-service operations in the U.S. and the strategies for preventing them. The restaurant industry holds vast potential for opportunistic plaintiff's lawyers seeking payoffs for uncovering what is often inadvertent non-compliance. Wage and hour...