The first part of the book will teach you how to develop training programs for food service employees, and how to train the trainer. The book is full of training tips, tactics and how-tos that will show you proper presentation, and how to keep trainees motivated both during and after the training.

The second part of the book details specific job descriptions and detailed job performance skills for every position in a food service operation, from the general manager to dishwasher. There are study guides and tests for all positions.

Examples of some of the positions are General Manager, Kitchen Manager, Server, Dishwasher, Line Cook, Prep Cook, Bus Person, Host/Hostess, Bartender, Wine & Alcohol Service, Kitchen Steward, Food Safety, Employee Safety, Hotel Positions, etc. Specific instructions are also provided for the use of foodservice equipment.

Hundreds of reproducible forms and charts will aid in on-the-job-training and in setting consistent procedures for departments and specific job descriptions.