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From Turnover to Teamwork

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From Turnover to Teamwork

How to Build and Retain a Customer-oriented Foodservice Staff



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From Turnover to Teamwork: How to Build and Retain a Customer-oriented Foodservice Staff by Bill Marvin
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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.

Table of Contents

PONDER THE PROBLEM. Understand Why Workers Leave. Think in Terms of Retention. RECOGNIZE THE ROOTS. Improve Your Understanding of People. Respect the Power of Climate. BUILDING THE BRIDGE. Get a Good Start. Put It in Writing. Eliminate Inequities. Create a Sense of Motion. Show Your Appreciation. Keep Everyone Informed. DEVELOP THE TEAM. Share the Power. Share the Wealth. Other Team--Building Tips. TAKE THE TEMPERATURE. Evaluate Your Retention Climate. Glossary. Resources for Retention. Index. Miscellaneous Blank Forms for Readera s Use.
Release date NZ
October 31st, 1994
Country of Publication
United States
John Wiley & Sons Inc
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