7 Shifts

JANUARY 31, 2024

Additionally, managers need to consistently check on inventory variance—the difference between the actual cost of ingredients used and the recorded cost of ingredients used—to control food and alcohol costs and ensure as little inventory as possible is wasted, stolen, or over-portioned.

Scheduling 158

Scheduling Front of House Training Customer Service 158

SiteMinder

FEBRUARY 29, 2024

Reception staff won’t get as much out of food and beverage safety training as kitchen staff will, nor would kitchen staff necessarily benefit from guest service training if they’re in a solely back-of-house role.

Training 52

Training Customer Service Communication Guest Satisfaction 52

7 Shifts

JANUARY 31, 2024

Additionally, managers need to consistently check on inventory variance—the difference between the actual cost of ingredients used and the recorded cost of ingredients used—to control food and alcohol costs and ensure as little inventory as possible is wasted, stolen, or over-portioned.

Scheduling 78

Scheduling Front of House Training Customer Service 78

Modern Restaurant Management

FEBRUARY 10, 2020

Nutrition nonprofit Oldways has developed the Oldways Plant Forward Plates Healthcare Toolkit, a comprehensive roadmap that hospitals can follow to add high quality, cost effective, 100 percent plant-based meals to their food service programs. ” JUST Partners with Sodexo. ” Too Good to Be True.

Marketing 183

Marketing Training Magazine Back of House 183