CA One `holds' employees
- Operators must use common sense in training. Zuber, Amy // Nation's Restaurant News;06/08/98, Vol. 32 Issue 23, p82
Highlights a session on employee training that was held during the 1998 National Restaurant Association trade show in Chicago, Illinois. Speaker Don Elkington's suggestions on how to make training more effective; Skills needed by employees to improve performance; Common training methods.
- Good training is critical to retaining qualified foodservice employees. Walkup, Carolyn // Nation's Restaurant News;06/14/99, Vol. 33 Issue 24, p88
Focuses on the importance of quality training in retaining food service employees in the United States according to discussions at the National Restaurant Association's (NRA) 1999 Hotel-Motel Show in Chicago, Illinois. Suggestion for restaurant managers to enhance their training programs.
- WITH PROPER FOOD SAFETY TOOLS: PRIMING F/S WORKERS. // FoodService Director;11/15/2001, Vol. 14 Issue 11, p93
Explores food safety and sanitation education in the United States food service business. Categories included in the ServSafe Employee Guide released by the National Restaurant Association's Educational Foundation; Steps the management can take to train employees toward food safety and sanitation.
- A Time For Change? Tong, Jennifer // Restaurant Hospitality;Jul99, Vol. 83 Issue 7, p94
Focuses on the issues of safety and sanitation in the foodservice industry. Establishment of the National Restaurant Association Educational Foundation; Significance of the consistent reinforcement of the educational training received by foodservice managers and employees; How to become a...
- A Recipe for Food Safety Training. Hernandez, Jorge // Restaurant Hospitality;Jan2001, Vol. 85 Issue 1, p86
Provides guidelines on food safety training. Information on the study conducted by the National Restaurant Association about the demands of training managers for food safety training; Sources of food safety training; Factors to consider in training. INSET: FOOD SAFETY FACTS.
- NRA focuses on food safety in September. Sweeney, Dawn // Nation's Restaurant News;8/20/2012, Vol. 46 Issue 17, p11
The article offers brief information on the U.S. National Restaurant Association's National Food Safety Month, or NFSM, campaign for the 18th consecutive year in September 2012. It is given that the campaign will include materials on how to avoid transferring potential contaminates from one food...
- NRA gets good start project started. // Hotel & Motel Management;2/20/95, Vol. 210 Issue 3, p21
Reports on National Restaurant Association's (NRA) development of clearing house to bring together organizations trying to place welfare recipients in jobs with foodservice employers who will hire them. Operation of Good Start Project; Providing indispensable entry-level jobs; Products of the...
- NRA launches group to study employment-related legislation. // Nation's Restaurant News;2/27/95, Vol. 29 Issue 9, p68
Reports that the National Restaurant Association is forming a study group for members to discuss employment-related federal laws and regulations affecting the foodservice industry.
- New on the food front: More fat-free fare, the comeback of fried edibles. Parseghian, Pamela // Nation's Restaurant News;6/19/95, Vol. 29 Issue 25, p76
Makes observations on the food being exhibited at the National Restaurant Association's 1995 Restaurant Hotel-Motel Show in Chicago, Illinois. Fat-free food versus deep-fried food; Beer; Fruits.