I gave a noon time presentation with Rich Ghiselli, the new department head in the HTM program at Purdue, today on using sustainability principles to conserve human resources. Restaurant operators and owners are using sustainability principles of reduce, reuse, recyle (I like to add respect) to conserve use of energy, food, etc., by doing things like install compact flourescent bulbs in the restaurant but have not connected those to their human resources. In our presentation we gave the statistics on labor, wages, and cost of turnover then we walked managers through the steps they can take to reduce turnover and it was interesting to those who attended. I believe the presentation will be available for purchase (as an audio) through National Restaurant Association, and I will load my powerpoint presentation by the end of the week as a pdf file for members to download from members area.
The show was the slowest I have seen it today. Not even the area high school or post-secondary culinary and hospitality students are walking through today like they normally do, which is a big day for Purde at our booth to recruit students.
More to follow from show once I get back and get rested.
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