The majority of operators provide staff training through in-house workshops.
Motivating staff and finding new ways to present training material also challenging.
While hospitals may take different approaches, directors agree personalized attention is key when developing employees.
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.
Colleges only market that reports an uptick.
Elevating tray presentation helps make food more appealing to patients.
Personalized tray service is an integral step toward overall improved patient satisfaction.
Classes at two CCRCs are giving residents some continuing education in foodservice.
Training program at University of Richmond prepares hourly workers for management.
Summer affords operators the chance to bring their culinary staff up to scratch.
By focusing on training its staff, Chartwells was able to improve the guest experience.
Manufacturer training programs provide valuable learning opportunities for operators.
This month, we present "Steal This Idea" on steroids.
In the UNC Healthcare System, the good chefs wear black hats—and they're proud of that fact.
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.