What to Look for, How to `Fix It': Managing employee fatigue
- New ounce of prevention might be worth a pound of cure to operators. // Nation's Restaurant News;03/31/97, Vol. 31 Issue 13, p31
Editorial. Discusses safety measures undertaken by restaurant operators in the United States to prevent business calamities resulting from illnesses linked to dining establishments. Transmission by food handlers of Hepatitis A; Vaccination of food handlers at risk for spreading the disease;...
- To fight hepatitis, put on the gloves. Brooks, Steve // Restaurant Business;1/1/95, Vol. 94 Issue 1, p18
Reports on government regulations in Idaho and Colorado that require food service workers to wear surgical gloves during food preparation to prevent the spread of hepatitis A virus. Fines; Effectiveness of gloves.
- Time to quit dodging AIDS crisis and start confronting it directly. Van Warner, Rick // Nation's Restaurant News;5/2/94, Vol. 28 Issue 18, p39
Editorial. Stresses the need for restaurants and other food service operations to confront the AIDS crisis directly through employee education and increased awareness. Consequences of not doing anything to prevent AIDS in the workplace; Offer of facts about AIDS to employees; Importance of...
- Keeping it clean. Hernandez, Jorge // Restaurant Hospitality;Sep98, Vol. 82 Issue 9, p118
Discusses proper sanitation and personal hygiene in restaurant settings. Handwashing; Training of restaurant personnel on personal hygiene; Handling of ill employees; Differences between cleaning and sanitizing; Development of cleaning programs. INSET: It's National Food Safety Education Month..
- CROSS-TRAINING HELPS: Cafes do double-duty at Mayo Clinic/Scottsdale. Bond, Marian // FoodService Director;03/15/2001, Vol. 14 Issue 3, p42
Looks at the cafeteria operations of the Mayo Clinic in Scottsdale, Arizona. Statistics on customer satisfaction with the staff and the patients; Brief background on the clinic; Menu offered by the clinic; Cross-training of the cafe's staff; Operation hours of the cafe.
- How to reinforce good habits: Handwashing. Riell, Howard // FoodService Director;05/15/97, Vol. 10 Issue 5, p212
Looks at handwashing in food service as a product of motivation, according to the views expressed by Jorge Hernandez, manager of food safety services for the National Restaurant Association's Educational Foundation. Tactics which can be used to motivate food service employees to wash their...
- Cooking Off 100 Pounds. Jeffers, Glenn // Ebony;Apr2002, Vol. 57 Issue 6, p52
Presents information on the weight loss regimen of Erik Davis, food service manager and special events coordinator for Sony Picture Studios from Los Angeles, California. Health challenges of being a food service manager; Changes in his cooking and eating habits; Progression in exercise regimen;...
- CONCERNS WITH F/S EQUIPMENT: Will online buys gain foothold. // FoodService Director;11/15/2001, Vol. 14 Issue 11, p28
Looks at the prospects of online purchasing of food service equipment among food service operators in United States health care facilities. Concerns of Sara Dunne, food service director for Grand Rapids Veterans Home in Michigan over online purchasing; Views of Dan Spofford of Inland Hospital...
- Industry execs finds ways to offer low-cost health benefits. Berta, Dina // Nation's Restaurant News;10/09/2000, Vol. 34 Issue 41, p14
Focuses on the offer of low-cost health plans by food service operators in the United States. Strategy for the retention of employees; Advantages of the Starbridge insurance coverage program for small business owners.