It's All in the Cards

Raphael, Todd
September 2002
Workforce;Sep2002, Vol. 81 Issue 9, p18
Deals with the success of the business operations of Ruth's Chris Steak House, attributed to its direct employee-training system using information cards. Features of the cards; Advantage of the system; Impact of the card system on employee turnover.


Related Articles

  • Be wary of ugly food, as amateur photos have potential to go viral. Brandau, Mark // Nation's Restaurant News;10/5/2009, Vol. 43 Issue 37, p86 

    The article presents the author's views on the circulated photographs of food products from dissatisfied customers in "The Guardian" newspaper. He states that the photographs should alarm food operators on the need to improve their unit-level training. The author mentions the need for restaurant...

  • Stop polishing your stagecoach. Sullivan, JIm // Nation's Restaurant News;9/20/2010, Vol. 44 Issue 19, p37 

    The article offers the author's views on foodservice training in restaurants. The author says that writer Tim Kirkland referred the concept of stagecoach on training programs relying only on manuals .He discusses the importance of a training manual made within restaurants, which would eventually...

  • Food Protection Management Training Course Available to Food Service Establishments.  // Munday Courier (TX);5/ 3/2012, Vol. 35 Issue 18, p4 

    The article reports on the two-day Food Protection Management training for food service managers to be held at the Taylor County Extension Office located in Taylor County Expo grounds in Abilene, Texas on May 21-22, 2012.

  • Food Protection Management course offered.  // Munday Courier (TX);6/ 7/2012, Vol. 35 Issue 23, p3 

    The article provides information on a two-day food protection management training for food service managers to be held at the Taylor Country Extension Office, Texas on July 9, 2012 and July 16, 2012

  • Invest in ways to improve productivity, train more effectively. Sullivan // Nation's Restaurant News;09/13/99, Vol. 33 Issue 37, p50 

    Discusses how the restaurant industry can improve productivity by training its workers effectively. Amount invested by restaurants on training in 1997; Role of the `Nation's Restaurant News' column, Training and Service, in the development of effective training.

  • Lead employees to learning. Schuster, Karolyn; Molaro, Audrey // Food Management;Dec99, Vol. 34 Issue 12, p17 

    Suggests ways to motivate food service employees to seek out training and educational opportunities. Hiring of self-motivated employees; Spread of popularity of a course through word of mouth; Opening of career advancement opportunities; Networking among employees.

  • Chapter Three: Training. Quinlan, Kathryn A. // Food Service Manager;1999, p24 

    This chapter describes the training needed to become a food service manager. Many people prepare for food service management by working in restaurants or other food service settings. Training usually comes on the job at chain restaurants and food service companies. Community colleges and...

  • New software makes training easier: Computerizing HACCP. Grossbauer, Sue // FoodService Director;1/15/97, Vol. 10 Issue 1, p138 

    Deals with HACCP computer software packages used in training foodservice employees. Interactive teaching program; Graphing flow charts of foods prepared in the operation. INSETS: How they work together: HACCP and cook-chill.;Where to find them: HACCP software packages..

  • Chains can manage to keep emerging leaders happy with training focus on personal growth.  // Nation's Restaurant News;7/29/2002, Vol. 36 Issue 30, p19 

    Editorial. Focuses on the importance of personnel training in the foodservice industry. Increment of competition for quality workers; Enhancement of leadership skills; Motivation of foodservice workers.


Read the Article


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

Try another library?
Sign out of this library

Other Topics