Modern Restaurant Management
FEBRUARY 1, 2021
Whether a recent change in your state’s law has made sexual harassment training mandatory or you’re simply trying to create a safer, more comfortable workspace, having a sexual harassment policy is important. The Equal Employment Opportunity Commission guidelines also provide a clear definition. What Is Sexual Harassment?
Hospitality Magazine
JULY 24, 2024
We were trained to work with full animal carcasses and the seasons,” says de Rancourt, who joined as a sous chef before being promoted to head chef. “We For me, it’s a good definition of a bistro. The post Meet Cafe Freda’s new Michelin-trained head chef appeared first on hospitality | Magazine.
Service that Sells
AUGUST 1, 2024
That’s why on-the-job training is such a critical component of your restaurant’s overall learning management strategy. Keep in mind, though, not all training that happens on the job will work. Five Strategies for Effective On the Job Training Coaching Coaching focuses on tasks.
Modern Restaurant Management
JANUARY 13, 2022
Provide Customer Service Training. There is a direct correlation between customer service level and staff training. The better trained your staff is, the more likely they will be highly motivated and efficient at their jobs. That boils down to employing well-trained and motivated staff who know what, what and how to do it.
Modern Restaurant Management
MARCH 20, 2020
The same can be said for their employees, who oftentimes aren’t properly trained in managing data threats. Following suspicious email links and attachments, for example, falls precisely into that definition.
EATER
NOVEMBER 18, 2024
Chef Dane Baldwin’s elevated techniques and mentorship are cornerstones of his neighborhood restaurant Chef Dane Baldwin is the definition of hands-on. He’s also using that time to help his employees grow in one of the country’s best training grounds for new chefs.
Modern Restaurant Management
FEBRUARY 7, 2023
The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design. Let your compassion and preparedness shine.
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