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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
The amount and quality of training your staff receives will affects two things: performance and employee turnover.
Poor training has a negative impact on performance. Poorly trained individuals need more time to accomplish their jobs, they tend to make more errors, and rarely achieve the level and quality of work that will be required for the job. Even more importantly, they can drive away your business when they irritate your customers and cause lost sales.
Poor training has a negative impact on staff retention. Poor training causes feelings of frustration and anger in the crew member. These feelings tend to lead to poor productivity and job dissatisfaction. The cost of achieving a fully trained employee is high. Most managers do not realize all the costs involved. The most obvious is the training dollars needed to pay the trainees wages, but these are inconsequential when compared to the hidden costs. These costs include but are not limited to:
Recruiting
Advertising
Interviewing
Paperwork Printing
Paperwork Processing
Lack of productivity during training
Products used during training
Products wasted as a result of poor training
Equipment abuse
Customer and sales lost due to poor training
These costs come to around $1,500.00 per employee in direct and indirect dollars based upon 1996 figures. In addition, the cost for each management person lost amounts to around $5,000.00.
B-V Consulting
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