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. ...
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