1) how might recruitment and selection processes differ when a restaurant manager is seeking a kitchen, or a dining room manager compared to an entry level employee?

2) What are effective ways to recruit young people for entry-level restaurants positions?

3) What, if any role should selection test play as hiring decisions are made?

4) How important is it to verify the information on an employment application? How would you do so?

5)What Role should restaurant managers play in a new employee's orientation program? what role should be played by the employee's immediate supervisor?

6) What basic training principles were most frequently ignored or applied inadequately in past training experiences? How does that impact training?

7) What should a restaurant manager say to a department manager who indicates he or see is too busy to develop task list for training new employees?

8) How would you describe the best boss you have ever had? how does that improve your leadership skills?

9) What type of leadership would be of ideal use when managing a newly employed young person? An experienced older employee?

10) What are two things a restaurant manager might do that would be considered unethical?