VIEWPOINT: THE `DEAL BREAKERS'
- How to hold on to your best employees. // Food Management;Jun99, Vol. 34 Issue 6, p24
Cites suggestions from key players in the food service industry on how to keep employees happy in their present jobs. Appreciation for employees; Flexible work schedules; Tuition reimbursement programs; Training programs for employees.
- Hire power: Nine tips for taming employee turnover. Sullivan, Jim // Nation's Restaurant News;03/20/2000, Vol. 34 Issue 12, p100
Provides tips on how to manage quick employee turnover and maximize employee retention in foodservice operations in the United States. Small but unexpected incentives for jobs well done; Investments into developing and recruiting people; Improvement of the selection process for employees;...
- THE EMPLOYER OF CHOICE: BC TURNOVER NOW 7.5%. // FoodService Director;6/15/2003, Vol. 16 Issue 6, p1
Reports on the decline of the turnover rate of hourly food service employees at Boston College Dining Services in Massachusetts. Significance of the decline; Factors that influenced the decline; Efforts of the services to meet the personal needs of employees.
- To maintain a good team develop a Trainee's Bill of Rights. Sullivan // Nation's Restaurant News;10/04/99, Vol. 33 Issue 40, p29
Focuses on a proposed Trainee's Bill of Rights for building talent and leadership in the restaurant industry. Right to have management preplan, design and rehearse engaging learning materials; Right of management to always treat customers as an appreciating asset; Right to agree or disagree on...
- New `Cornerstone Initiative' offers prime opportunity to squelch career stereotypes. // Nation's Restaurant News;02/21/2000, Vol. 34 Issue 8, p37
Editorial. Focuses on the significance of Cornerstone Initiative program in eliminating career stereotypes among food service employees in the United States. Views of the public on restaurant job; Failure of restaurateurs to highlight diversity of restaurant positions available; Audiences...
- Managers can help staff stay cool when tempers reach boiling point. Brandau, Mark // Nation's Restaurant News;9/6/2010, Vol. 44 Issue 18, p66
The article presents the author's views on employees in the food service industry who cannot handle their tempers when handling rude customers and on how managers can help them calm down by providing support.
- 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.
- The promotion puzzle. Schuster, Karolyn // Food Management;Feb2000, Vol. 35 Issue 2, p20
Features the views of foodservice managers and directors concerning the promotion of an employee beyond his capabilities. Training and development of skills; Identification of specific job responsibilities; Encouragement of communication.
- New commitment needed in training foodservice staff. Cini, John C. // Hotel & Motel Management;10/19/98, Vol. 213 Issue 18, p10
Examines the commitment of foodservice firms to employee training. Data from the Human Performances Practices Survey of the American Society for Training and Development; Major factors in the reducing turnover.