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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.
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]
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]
The Chinese Staff and Worker's Association (CSWA) (traditional Chinese: 華人職工會; simplified Chinese: 华人职工会; pinyin: Huárén Zhí Gōnghuì; Jyutping: Waa4jan4 Zik1 Gung1wui6) is a nonprofit, nonpartisan workers' rights organization based in New York City which educates and organizes workers in the United States so that they may improve their working conditions.
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 ]
Using managers to train employees is an effective on-the-job training strategy because it allows them to connect the training to the actual operation that employees will conduct in their routine work. [8] Training employees to train coworkers is another effective strategy since they are familiar with the company's culture, strengths, and ...
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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).