Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.

• Employees Want the Big Picture. Employees Want to Work for a Manager Who Respects, Trusts, and CareAbout Them. Employees Want Clearly Communicated Performance Expectations Thatare Supported by Management. Employees Want to Be Rewarded. Employees Want to Do Interesting, Important, and ChallengingWork. Employees Want Managers Who Know What They Are Doing and Who AreGood Role Models. Employees Want Good Pay, Benefits, and Working Conditions. Appendices. Index.

Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.

• Employees Want the Big Picture. Employees Want to Work for a Manager Who Respects, Trusts, and CareAbout Them. Employees Want Clearly Communicated Performance Expectations Thatare Supported by Management. Employees Want to Be Rewarded. Employees Want to Do Interesting, Important, and ChallengingWork. Employees Want Managers Who Know What They Are Doing and Who AreGood Role Models. Employees Want Good Pay, Benefits, and Working Conditions. Appendices. Index.

Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.

• Employees Want the Big Picture. Employees Want to Work for a Manager Who Respects, Trusts, and CareAbout Them. Employees Want Clearly Communicated Performance Expectations Thatare Supported by Management. Employees Want to Be Rewarded. Employees Want to Do Interesting, Important, and ChallengingWork. Employees Want Managers Who Know What They Are Doing and Who AreGood Role Models. Employees Want Good Pay, Benefits, and Working Conditions. Appendices. Index.