Nutrition info No. 1 material provided in employee wellness programs.
Seventy percent of operators expect staff size to stay the same during the next two years.
School cafeteria employee fired, then rehired, for doing "the right thing." But was her solution to a problem the right one?
In this section: Average foodservice employee, staff size, employee challenges, training, retirement, recruiting culinary graduates and younger generation.
B&I and colleges say we’re fine; schools and healthcare show concern.
Seventy-two percent of operators think younger employees lack work ethic of previous generations.
More culinary school grads entering workforce, operators say.
Employee morale and absenteeism are the top personnel issues operators are facing. Schools are the most likely to say they have no employee challenges.
Profile looks at specialized staffing, age breakdowns and full versus part-time staff.
Colleges only market that reports an uptick.
Profile examines sex, age, racial/ethnic and staff position makeups for college market.
Schools are significantly more likely than others to not have specialized staff positions.
Research outlines the stats about hospital employees.
How tolerant are we of the immigrants in our workplaces?
By focusing on training its staff, Chartwells was able to improve the guest experience.
Recruiting, interviewing and background checks help find employees.
Comprehensive employee and student wellness programs are making a difference at WVU.
We've compiled the most important HR documents you'll need to keep your business running right.
Salaries have nearly doubled since 1991.
FSD asked operators what their top human resources issues were, and they said absenteeism, motivating employees, improving customer service and providing training on a budget.