WEST LAFAYETTE IND. —Foodservice companies have restrained budgets and still rely heavily on employee handbooks and manuals for worker training, even though they know that the best way to train is by using one-on-one methods, according to a recent survey of restaurant trainers. “On-the-job training is still the order of the day,” said Joseph “Mick” La Lopa, associate professor in the School of Hospitality and Tourism Management at Purdue University here. ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.