Addressing employee discipline in the US food industry by examining it from traditional as well as contemporary perspectives, this handbook takes foodservice managers step-by-step through the disciplinary process, and also discusses the legal and preventative aspects of discipline.
Sprache
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Maße
Höhe: 250 mm
Breite: 170 mm
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ISBN-13
978-0-442-00573-3 (9780442005733)
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Schweitzer Klassifikation
What is discipline? Why employees don't do what they should. Legal requirements. Disciplinary policies and procedures. Investigating. Deciding on action. Taking action. Documenting. Terminating an employee. Setting up an appeals process. Catch your employees doing something right. Other proactive techniques.
