Professional Training Center

Table of Contents

1) FOOD SERVICE OPERATIONS ARE LABOR-INTENSIVE

 

2) RECRUITING THE BEST EMPLOYEES

 

3) EMPLOYEE ORIENTATION AND TRAINING

 

4) FOUNDATIONS OF EFFECTIVE EMPLOYEE PERFORMANCE

 

5) FACILITATING EMPLOYEES’ WORK PERFORMANCE

 

6) MEETING WORKSHIFT STANDARDS

 

7) EMPLOYEE PROFESSIONAL DEVELOPMENT PROGRAMS

 

8) ENSURING A LAWFUL WORKPLACE

 

9) EMPLOYEE COMPENSATION AND BENEFITS

 

10) MANAGING A SAFE AND HEALTHY WORKPLACE