Turning Staff Into Pros

Weshenfelder, Carol
December 2006
FoodService Director;12/15/206, Vol. 19 Issue 12, p24
Trade Publication
The article reports on the training for professionalism among foodservice staff. Whether you are the district manager for a rural institutional facility or the manager of a corporate cafe in a metropolitan area, it is always a good idea to invest your employees with professionalism. The first thing to do is decide whether training will be efficient and productive. If you decide to train your people yourself, you will need to assemble a consistent training program that is to be used to train everyone.


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