Beyond Transfer of Training: Engaging Systems to Improve Performance
Author: Mary L Broad
Did you know that an average of only 100f training resulted in changing or enhancing an employees performance on the job. So, why train? Picking up where her first book, the landmark Transfer of Training, left off (and retaining some of the most salient sections and strategies), this completely updated take on the topic shows trainers and performance professionals how to:
• Gain and maintain effective performance in complex systems.
• Find and engage clients and stakeholders in transfer of learning efforts.
• Support transfer of learning in E-environments.
• Evaluate the success transfer of learning interventions.
Order your copy of this essential guide today!
Table of Contents:
| 1 | Organizations as complex systems | 5 |
| 2 | Stakeholders and support for performance | 25 |
| 3 | The performance consultant | 49 |
| 4 | Developing stakeholder strategies to improve performance | 81 |
| 5 | Evaluation to measure and support performance | 113 |
| 6 | Partnering and consulting with managers | 137 |
| 7 | Sleuthing out performance consulting's best partners | 159 |
| 8 | Implementing transfer of learning to performance in a complex international system | 185 |
| 9 | E-learning and support for performance | 207 |
New interesting textbook: Saving Dinner the Low Carb Way or Living Well with Depression and Bipolar Disorder
Dining Room and Banquet Management
Author: Anthony J Strianes
This text is for the introductory course in a hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included. This new edition is updated with a number of new features. The most noteworthy are the "Chefs' Choice" professional profiles that spotlight noted individuals in the hospitality industry. These profiles cover the essentials in creating and maintaining a successful dining room and banquet operation. Each chapter also has been updated with key words and terms, more thorough objectives, and numerous discussion questions to help students retain the material. And finally, Dining Room and Banquette Management 5E now offers an electronic instructional support CD-ROM that includes PowerPoints, Computerized Test Bank, Instructor's Manual and Lesson Plans.
Booknews
This third edition of the text includes a history of dining room and banquet service and more explanations of the rationales behind various service techniques, as well as expanded discussion of sanitation. There is new material on setting guarantees for an event, wine and wine service, and the use of grazing stations and combination meal plates. This edition also features new quotes from notable chefs and managers. Improved pedagogical features include objectives and chapter summaries, plus updated scenarios and case studies. B&w photos on almost every page illustrate correct and incorrect techniques. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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