This third volume of a human resources series looks at how to maximize performance from traditional as well as new perspectives. It takes foodservice managers step-by-step through the disciplinary process and provides practical advice on how to handle a myriad of employee problems, in addition to covering legal and preventive aspects of discipline.Instead of seeing discipline as punishment, the author views discipline as a process of improving employee performance. Readers are given practical guidelines on how to establish and communicate expectations for employee conduct and performance, deal with employees whose conduct and performance are unacceptable, deal with special discipline concerns such as substance abuse, sexual harassment, and attendance problems, and terminate employees when appropriate. Sections on legal aspects of disciplinary actions and avoiding legal action include coverage of just-cause termination.Specific areas covered include how to; Develop performance standards and a code of conduct; Set up corrective action policy and procedures; Reduce employee defensiveness; Appraise employee performance; Handle the disciplinary interview; Implement and administer disciplinary action; Conduct the termination interview.This guide is an essential reference source for all foodservice managers and owners in commercial and institutional settings.
