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 TitleAuthorDescription
The Bar and Beverage Book
Costas Katsigris and Chris ThomasThe Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers.  It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages.   New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.
Growing Your Herb Business
Bertha ReppertPractical advice on budgets, locations, business plans, bookkeeping, staffing, inventory, and pricing. Case histories of 50 thriving herb businesses. Additional topics include developing products, packaging, special events, and methods for expanding.
101 Best Businesses to Start: The Essential Sourcebook of Success Stories, Practical Advice, and the Hottest Ideas
The Philip Lief Group and Russell RobertsTo succeed in starting your own business you need real, innovative solutions. If you've ever thought of running your own business as an alternative to the corporate workplace or working for someone else, 101 Best Businesses to Start provides a wealth of practical advice, as well as the inspiration, to make your dreams a reality.Each carefully selected entry includes a full business description, guidelines for start-up and operating costs, profit projections, working strategies and staffing needs, plus real-life stories that highlight both the challenges and the rewards of starting a business--as well as secrets for success.This edition has been completely updated and revised to include business opportunities for the new millennium, including Internet services. With over 100,000 copies in print, 101 Best Businesses is the guidebook for today's entrepreneurs.
Catering: A Guide to Managing a Successful Business Operation
Bruce Mattel and The Culinary Institute of AmericaIn this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.
Fundamentals of Collection Development and Management, 2/e
Peggy JohnsonIn this fully updated revision, expert instructor and librarian Peggy Johnson addresses the art in controlling and updating your library's collection. Each chapter offers complete coverage of one aspect of collection development, including suggestions for further reading and a narrative case study exploring the issue. Johnson also integrates electronic resources throughout the topics of organization and staffing; policymaking and budgeting; and, purchasing and wedding.Johnson offers a comprehensive tour of this essential discipline and situates the fundamental ideas of collection development and management in historical and theoretical perspective, bringing this modern classic fully up to date.
Start Your Own Restaurant (and Five Other Food Businesses) (Entrepreneur Magazine's Start Ups)
Entrepreneur Press and Jacquelyn LynnAmericans spends nearly $175 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management You also get a glossary and an appendix of additional helpful food industry resources.
How to Measure Human Resource Management (3rd Edition)
Jac Fitz-enzOnce thought of simply as the place where employee records are kept, today's human resources department has evolved into a manager of human capital. However, HR faces challenges - among them providing necessary services at competitive cost, enhancing productivity, and justifying budgets at a time when outsourcing firms threaten its very existence. Now more than ever, HR needs to position itself as a value-added partner that contributes to the strategic goals of its organization. This Third Edition of a human resources classic is the only book to provide a proven, quantifiable method for accurately measuring the productivity of all major HR functions. "How to Measure Human Resources Management" is nothing short of a must-have for HR managers - a tool that allows you to gauge the effectiveness of your department and communicate with senior management in the quantitative business language they understand.Thoroughly revised, this practical guide offers new chapters that show how to measure: intellectual capital; the effectiveness of the HR Web site - the employee handbook, retirement and benefits information, etc.; and, HR call centers and service centers. Now you can accurately measure virtually anything that needs measuring, from a specific task to the way your entire department is organized. You'll see how to support your managerial decisions - from how much HR staff is needed to how much to spend on HR services - with hard numbers obtained from easy-to-apply formulas and benchmark database examples. Authors Jac Fitz-enz and Barbara Davison expertly demonstrate how you can: evaluate all your human resources activities and costs, including: staffing, training, HRIS services, employee turnover, employee absence control, and the pay and benefits system; and, collect data on costs, time, and the quantity and quality of work.The book includes another new chapter on employee communications - which is at the heart of leading the new employee - as well as expanded coverage of the role of technology, now the driving force in HR management. The authors also offer guidance in linking HR activities to business objectives and, ultimately, to the organization's goals. In addition, they examine the future direction of HR and its likely prospects, problems, and payoffs in the new millennium. Direct, easy-to-follow, and remarkably insightful, "How to Measure Human Resources Management" is a resource no HR manager can afford to be without. Protect your HR department and prove its value with a measurement system that works.Is it cost-effective to add staff in a given area? Does a training program have a positive impact on costs and sales? How can you increase employee satisfaction and also benefit the organization? At a time when human resources managers are under great pressure to accurately measure job performance, defend their budgets against outsourcing, and even justify their own existence, answering questions like these is a necessary yet often difficult challenge. "How to Measure Human Resources Management" is designed to help HR managers confidently measure all major personnel functions and make tough decisions. From hiring and staffing, to compensation and benefits, to training and development, to employee relations and retention programs and more, you'll see how to better measure and manage overall HR productivity and service - confirming your role in giving your company a competitive edge.This completely updated Third Edition of a classic HR text provides a wealth of new information, including: measuring intellectual capital and Web-based HR systems; connecting compensation to revenues and expenses; keeping management satisfied with the hiring process; assessing the value of outsourcing and call centers; measuring the effect of leadership and management development; and, understanding the costs of and reasons for absenteeism and turnover. Use "How to Measure Human Resources Management" to show top management in quantitative terms how the HR function contributes to your company's bottom line.
Employment Law for Business
Dawn Bennett-Alexander and Laura HartmanBennett-Alexander and Hartman's Employment Law for Business, 6/e addresses law and employment decisions from a managerial perspective. It is intended to instruct students on how to manage effectively and efficiently with full comprehension of the legal ramifications of their decisions. Students are shown how to analyze employment law facts using concrete examples of management-related legal dilemmas that do not present clear-cut solutions. The methods of arriving at resolutions are emphasized, so that when the facts of the workplace problem are not quite the same, the student can still reach a good decision based on the legal considerations required by law, which remain relevant.
Third Sector Management: The Art of Managing Nonprofit Organizations
William B. Werther Jr. and Evan BermanTrying to do good deeds does not guarantee that a nonprofit organization will succeed. The organization must do good deeds well. This textbook offers a blueprint for nonprofit success, adopting a strategic perspective that assumes vision, mission, strategy, and execution as the pillars upon which success is built. While many experts on nonprofits argue that fundraising is the single key to success, William B. Werther Jr., and Evan M. Berman show that effective fundraising depends largely on how the nonprofit is positioned and how it performs. They address such issues as leadership and board development, strategic planning, staffing, fundraising, partnering, productivity improvement, and accountability.Emphasizing the context of nonprofits and detailing improvements than can be made by managers at all levels, the book strikes a balance between policy discussion and practical usefulness. Written for use in graduate courses in nonprofit management, Third Sector Management will also be invaluable to directors, staff, volunteers, and board members of nonprofit organizations.
Start Your Own Restaurant Business and More: Pizzeria, Coffeehouse, Deli, Bakery, Catering Business (Start Your Own Restaurant & More)
Jacquelyn LynnMake Your Dreams of Owning a Profitable Eatery Come True Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management Fully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success.

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