TITLE

Training Gen-Xers takes understanding and fairness, not a traditional iron fist

AUTHOR(S)
Dunne, James
PUB. DATE
December 2000
SOURCE
Nation's Restaurant News;12/04/2000, Vol. 34 Issue 49, p28
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Comments on the adaptation of food service training methods to address the needs of employees belonging to the Generation X in the United States. Lack of response to traditional authoritarian educational methods; Strategy for the recruitment and retention of the labor force; Value of communication with the staff.
ACCESSION #
3889938

 

Related Articles

  • The wine seller. Scarpa, James // Restaurant Business;3/1/96, Vol. 95 Issue 4, p170 

    Focuses on the philosophy of Mary Ross, principal of Chicago, Illinois-based Mary Ross & Associates, on the importance of teaching the right mental attitude to restaurant wine servers. Ross' background in the wine-serving industry; Value of a well-trained service staff to a profitable and smooth...

  • National Certified Professional Food Manager (CPFM) certification program.  // Journal of Environmental Health;Jan/Feb1997, Vol. 59 Issue 6, p34 

    Reports that the National Assessment Institute has developed a training system for the food service industry called the National Certified Professional Food Manager Program. Modules.

  • Food certification training course set.  // Malakoff News (TX);4/12/2013, Vol. 104 Issue 15, p3 

    A description of the course for professional food manager certification being offered by Texas A&M AgriLife Extension Service in Henderson County, Texas is provided.

  • A running start for tomorrow's operators. LaVecchia, Gina // Food Management;Aug97, Vol. 32 Issue 8, p22 

    Features the Aliso Niguel High School Culinary Arts Academy of the Capistrano Unified School District in Orange County, California. Provision of a training program for the workforce for foodservice careers; Offer of training in culinary and hospitality management skills; Tailoring of facilities...

  • Tapping a human resource: Restaurants fight labor crunch with training programs. Zuber, Amy // Nation's Restaurant News;7/08/96, Vol. 30 Issue 26, p33 

    Focuses on the innovative training and retention programs developed by different restaurants in the United States in an effort too fight the labor crunch. Strong competition seen in attracting and maintaining employees; Benefits of a well-crafted training program for employees and customer...

  • Look beyond foodservice for learning tools. Liddle, Alan, // Nation's Restaurant News;06/09/97, Vol. 31 Issue 23, p74 

    Focuses on educational and training resources on food service training. Impact of the rapidly changing technologies on food service training; Tapping into television programs and news presentations to make training more relevant to employees; Description of sources for free or low-cost training...

  • You can quote me: favorite lines from my scrapbook. Sullivan, Jim // Nation's Restaurant News;06/04/2001, Vol. 35 Issue 23, p18 

    Presents a collection of quotes for training food service employees. Value of teamwork; Law of probability dispersal in the restaurant business; Inevitability of turnover.

  • Generation X is playing by a different set of rules. Frazee, Valerie // Personnel Journal;Sep96, Vol. 75 Issue 9, p26 

    Reports on the results of a survey on the necessary business changes to attract skilled generation X professionals in the United States. Quality-of-life needs; Creativity; Training programs.

  • New benefits for a new generation. McShulskis, Elaine // HR Magazine;Aug1996, Vol. 41 Issue 8, p24 

    Reports that companies trying to lure Generation Xers as employees tailor their benefits to their needs and tastes according to the National Association of Colleges and Employers. Choice of benefit plans for employees.

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics