I SER er es aaa ara ry ae: ENCYCLOPEDIA 1°35 RESTAURANT BUSTA NC ee Venti 9 ue ele re toc Leal eet ne e Indu tgs : BONY Uo) Oico: aa DOUGLAS ROBERT BROWN eke ee a iS) poet Yr ; 5 Be i=} 3 Ce Cro cae eee oe cele ha Wee ea = ‘i cet er ny i Pirie oN: faaTHE ENCYCLOPEDIA OF RESTAURANT TRAINING A COMPLETE READY-TO-USE TRAINING PROGRAM FOR ALL POSITIONS IN THE FOOD SERVICE INDUSTRY BY LORA ARDUSER & DOUGLAS ROBERT BROWN Published by ATLANTIC PUBLISHING GROUP, INC ATLANTIC PUBLISHING GROUP, INC + 1210 S.W. 29rd Place * Ocala, FL 94474-7014 '800-541-1396 + worw.atlantic-pub com + salesctatlantic-pub.com SAN Number :268-1250 Member American Library Association COPYRIGHT © 2008 All rights reserved. Na part of this book may be reproduced or transmitted In any form or by any ‘means, electronic or mechanical, including photocopying, recording, or by any information and retrieval system, without certified written permission from the author, except for the Inclusion of brief quotations in a review. Printed in the United States af America. Arduser, Lora, The eneyclopedia of restaurant training : a complete ready-to-use training Program forall positions tn the food service industry: with companion, CD-ROM / Lora Arduser, Douglas Robert Brown. pcm. Includes index. ISBN 0-910627-94.7 (alk. paper) 1. Hospitality industry.-Emplayees-Tralning of, 1, Brown, Douglas Robert, 1960- Il, Tite, ‘X91 1.3.173A73 2008 647, 95°0683--de22 2004013996 wos 7es4gat WARNING DISCLAIMER ‘This book is designed to provide information in regard to the subject matter covered. Iti sold with the understanding that the publisher and author are not engaged in rendering legal, accounting or other professional services, If legal or other expert assistance is required. the services of a competent professional should be sought tis not the purpose of this manual to reprint all the information that is otherwise available to the author and/or publisher but to complement. amplify and supplement other texts. [Every effort has been made to make this manual as complete and as aocurate as possible. However, there may be ‘mistakes, both typographical and in content. Therefore, this lext should be wsed only as a general guide and not as the ulumate source of information ‘The purpose of this manual \s to edueate and entertain. The author and the publisher shall have nelther Usbilty ner ‘responsibilty to any person or entity with respect to any loss or damage caused or alleged ta be caused directly or Indireeily by the information contained in this book. Cover and intertor design by Meg Buchner of Megadesign winun megardesigns.com + email: megadesndimehsl.comFOE THE LABOR PROBLEM IN THE FOOD SERVICE INDUSTRY [asor AND FOOD SERVICE According to the National Restaurant Association, the restaurant industry is the nation’s largest private- sector employer, providing jobs for 11.6 million individuals. One-third of all adults in the United States have worked in the restaurant industry at some time in their lives. The food service industry, the fourth largest industry in America, has nearly the highest employee turnover rate (exceeding 100 percent in one year in many units) and one of the lowest average dollar sales per employee of any industry. The reasons for these statistics are many and varied, However, they can be boiled down to the fact that the industry, in general, has done little in the past 15 years to alleviate its poor working environment. Unfortunately, low pay; few benefits; long hours that include night, weekend and holiday shifts: hard physical work (mostly while standing): and little interest on management's part in addressing these issues are the rule rather than the exception in most restaurants. Because of the currently low unemployment rate. luring workers into food service The restaurant industry is not easy—nor is retaining them. employs 11.6 million people and is the nation’s Employees directly control food quality and largest private-sector presentation. It is a fact that a disgruntled employee employer. will not produce or perform as well as.a satisfied one, yet it is bewildering to note that few operators strive to make the employee's Job any easier or more enjoyable through the use of modern training procedures. Management must make every conceivable effort to relieve employees of tailsome work