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A training manual is a document, a book or booklet of instructions and information, used as an aid to learning a task, skill, or job. [1] Training manuals are widely used, including in business and the military. [citation needed] A training manual may be particularly useful as: an introduction to subject matter prior to training
An employee handbook, sometimes also known as an employee manual, staff handbook, or company policy manual, is a book given to employees by an employer. The employee handbook can be used to bring together employment and job-related information which employees need to know. It typically has three types of content: [1]
Baito keigo (Japanese: バイト敬語), [1] [2] is a controversial form of honorifics (keigo) in the Japanese language taught via employee training manuals, especially to young part-timers (バイト) at fast-food restaurants and convenience stores.
The operations manual is the documentation by which an organisation provides guidance for members and employees to perform their functions correctly and reasonably efficiently. [1] It documents the approved standard procedures for performing operations safely to produce goods and provide services. [ 2 ]
Staging is similar to trialling in professional kitchens. Trialling is an activity often used to assess the skills and training of a cooking job candidate. The hiring chef might assess the trial cook's adaptive skills in the new kitchen and how they interact with other staff in the restaurant.
Human resources (HR) is the set of people who make up the workforce of an organization, business sector, industry, or economy. [1] [2] A narrower concept is human capital, the knowledge and skills which the individuals command. [3]
Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been awarded. [2] ServSafe certifies food managers, food handlers, people who work with alcohol and allergens, and workplaces. [3]
Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [1] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).