The 411 on Retention
- College FS Takes to the Airwaves. // Food Management;Oct2000, Vol. 35 Issue 10, p18
Focuses on the employee recruitment tactics of the food service department of the University of New Hampshire in Durham, New Hampshire. Use of radio advertising; Cost of the commercials; Broadcast time of the advertisements.
- Ready, Set, Recruit. Ramsey, Lindsey // FoodService Director;12/15/2008, Vol. 21 Issue 12, p38
The article offers information on the strategies employed by food service operators in the U.S. in recruiting and retaining employees in an effort to survive the economic downturn. To entice student employees to stay on and become student managers, Deon Lategan, director of dining services at...
- HFM TELECONFERENCE REVEALS: Focused hiring practices can help strengthen staff. // FoodService Director;6/15/2001, Vol. 14 Issue 6, p16
Deals with the teleconference of the National Society for Healthcare Foodservice Management regarding hiring practices. Number of people who viewed the teleconference; Information on best practices in hiring food service staff; Approaches to successful retention.
- Labor: Costs up 7.5% as fsds strive to retain staff. // FoodService Director;02/15/2000, Vol. 13 Issue 2, p62
Looks at the performance of self-operating foodservice in colleges in the United States as of 1999. Labor costs; How colleges address the problem of labor shortage; Student employees employed by the University of Connecticut in Storrs; Incentive programs; Wage.
- Boston College debuts guest chef series. Watkins, Carolyn // Food Management;Jul97, Vol. 32 Issue 7, p20
Features the Boston College's (BC) new Culinary Crossroads Guest Chef series, created by Pat Bando, director of dining services. Opportunity for students to dine on gourmet cuisine prepared by a prominent chef in an upscale setting on campus; Students' use of their declining balance meal cards;...
- Fixer Upper. // FoodService Director;12/15/2008, Vol. 21 Issue 12, p39
The article offers advice from Tim Bauman, director of food and nutrition services at Wood County Hospital, about the retention of food service employees. He argues that retention often begins at recruitment. He believes that hiring someone who has an office mindset, may or may not succeed in...
- Making the work experience more palatable. Elan, Elissa // Nation's Restaurant News;5/16/2005, Vol. 39 Issue 20, p27
This article describes the strategies employed by several U.S. contract foodservice organizations to recruit and retain better workers. The employers are trying methods, some using the Internet to attract such job candidates' attention and to market on-site foodservice as a viable career...
- IN COLLEGES: Campus execs. lead in tenure. // FoodService Director;12/15/2001, Vol. 14 Issue 12, p52
Deals with the economic prospects of the college food service segment in the U.S.. Compensation bracket of the segment; Dropout rates of its employees; Challenges facing college food service directors; Customer enhancements in college food service.
- Rocking Out. // FoodService Director;8/15/2008, Vol. 21 Issue 8, p32
The article profiles Richard Mancino, executive chef at Wagner College Staten Island, New York. As executive chef for Chartwells at Wagner College, he is currently working to develop a new four-week cycle menu for the upcoming school year. Mancino says he always liked to cook, and cooking is...