Sole not dole
- Technology-based Training Methods. Moore, Ellen // Restaurant Hospitality;Dec98, Vol. 82 Issue 12, p97
Discusses technology-based training methods for restaurant employees. Problems with traditional forms of training; Distinction between CD-ROM and CD-i formats; Role of interactivity in keeping attention; Determination of appropriate training methods.
- Virtual training takes foodservice into the future. Kapner, Suzanne // Nation's Restaurant News;4/15/96, Vol. 30 Issue 15, p7
Reports on the increasing use of technology in the training programs of restaurant companies in the United States. Names of restaurant firms and their training strategies; Technology used by training companies and restaurant consultants; Benefits from computer-based training.
- Basic training. Klara, Robert // Restaurant Business;04/15/97, Vol. 96 Issue 8, p21
Reports on the Foodservice Research Forum's plan to put out a benchmark study of training techniques of restaurant employees.
- Face Time. Swarts, Will // Restaurant Business;7/15/2001, Vol. 100 Issue 14, p16
Focuses on the 'Benchmark 2000' study of the Council of Hotel and Restaurant Trainers (CHART). Suggestion that having a solid employee training program can boost retention and profits; Better retention success for restaurant chains that relied on in-person, rather than technological, training...
- Whatever happened to education? Goldstein, Joyce // Restaurant Hospitality;Jan98, Vol. 82 Issue 1, p112
Opinion. Focuses on education in the food industry. View on how most young cooks learn about food; Examples of culinary ignorance experienced by the author in her career; Further details on the author's experiences as a restaurant consultant.
- CHART names '97 exec committee. // Nation's Restaurant News;1/6/97, Vol. 31 Issue 1, p79
Presents the 1997 executive committee members of the Council of Hotel and Restaurant Trainers (CHART).
- CHART confab teaches benefit of classroom training. Berta, Dina // Nation's Restaurant News;8/20/2001, Vol. 35 Issue 34, p18
Highlights the 62nd semiannual conference of the Council of Hotel and Restaurant Trainers held in Scottsdale, Arizona on August 2001. Benefits of classroom training; Participants of the conference; Unit-level employment practices in the restaurant industry; Employee turnover rate in the United...
- Training for a smooth start. Gunderson, Todd; Soeder, John // Restaurant Hospitality;Jun96, Vol. 80 Issue 6, p36
Offers advice for newly opened restaurants on staff training. Employee selection; Step-by-step training program; Conducting mock services.
- Employees can make or break the bottom line. // Nation's Restaurant News;8/12/96, Vol. 30 Issue 31, pD-7
Provides insights on restaurant employee training, retention and motivation. Checklist for training new hires before the first day of work; Training managers; Ways of motivating employees.