Obtain and retain skilled, professional employees with this accessible guide

A foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one without skilled, professional, satisfied staff will be unable to provide service at the level customers demand. Attracting and retaining qualified staff is a critical challenge for the modern foodservice industry, and one which is only becoming more urgent in today’s market.

Managing Employees in Foodservice Operations offers a uniquely foodservice-oriented guide to obtaining, training, and retaining employees in a fast-paced and highly competitive industry.

The book provides:

• Content perfectly aligned with a two-year community college program courses in human resources, supervision, small business administration, or related subjects
• Detailed discussion of topics including workplace health and safety, recruitment and retention, and many more
• Ideas cultivated during the authors’ decades of combined experience in hospitality, foodservice, leadership, and research
• Material to support instructors conducting courses, including PowerPoints, chapter-by-chapter exam questions, and case studies

Managing Employees in Foodservice Operations is ideal for students in foodservice-related courses, as well as professional business

David K. Hayes, PhD, has taught hospitality courses at Purdue University, Texas Tech University, The University of Houston, and Lansing Community College. He has served as the Vice President of Broadcast and Video Training for the American Hotel & Lodging Educational Institute.

Jack D. Ninemeier, PhD, is an Emeritus Professor in the School of Hospitality Business at Michigan State University. He has many years’ experience developing and providing training and resource materials for commercial and non-commercial foodservice operations. He has also written several hundred articles for trade journals and created numerous training monographs.

Part of Wiley’s Foodservice Operations: The Essentials series.