A Guide for Restaurant Managers by Barbara Schindler Jones
Technical concepts are introduced but the emphasis throughout will be on practical ways of dealing with people for the mutual benefit of manager and employee.
Contents
- Working With and Through People
- Getting a Good Start: Employee Recruitment, Selection, and Placement
- Motivating Employees to Improve Performance
- Training Based on Needs
- Evaluating Performance
- Coaching, Counseling, and Mentoring
- Designing a Career Management Program
- Managing Diversity and Building Teams
- Taking Disciplinary Action
- Retaining the Best Employees
Index
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