From Turnover to Teamwork: How to Build and Retain a Customer-Oriented Foodservice Staff

By Bill Marvin

Deals with staff turnover, a major cost factor in the hospitality industry. Takes a common-sense approach to why people leave and what can be done about it. Treats such issues as rapport between staff and management, training, salary structure and wages, incentives, performance reviews and disciplinary procedures.

• Format: Hardcover
• Language: English
• ISBN: 0471590770
• ISBN13: 9780471590774
• Release Date: September 1994
• Publisher: Wiley
• Length: 216 Pages
• Weight: 1.10 lbs.
• Dimensions: 0.8" x 6.3" x 9.3"