Hogy and managers the within the WWE Away help CASE STUDY: A Quick Fix Training Program Tom is manager of restaurant wah 40 people on the papers of all the ordering and receing and cool went for elecom busier, but this morning. Alex handed him boga headacheyet Tamid Ale things are going down and get to do something. So ai profits are down, our employee turnover and getting higher and customer como are going up. They complain about the food the service, the duke the price verything don't think any of our people we doing the best they could and maybe some more uning would time to train our people to do better jobs. I want to start tomorrow i got two new water and Look into it for me, would you, and see if you configure out how you want can find grill cook coming in at 10:00 A. And he handed Tom a copy of book called Supervision in the Hospitality Industry and told him to read Chapter 10 Case Study Questions 1. What can Tom come up with between now and tomorrow morning to Alex expecting the impossible of Tom? 2. What kind of training can he provide for the three new people starting work at 10:00 AMT What might he do that he was not doing before? 3. What should Tom and Alex consider in deciding which category of current employees should 4. How can Alex and Tom sell the entire process to current employees and get their cooper tlon 5. How can either Alex or Tom find time to carry out the training, and when should it be carried out in relation to employee time? 6. Should Tom recommend bringing in outside help? Why or why not? 7. How can the two of them determine what training is needed 8. How long do you think it will be before they can expect perceptible tours? 9. What kind of long-range, permanent training plans and policies should Tom recommend? be trained first? Hogy and managers the within the WWE Away help CASE STUDY: A Quick Fix Training Program Tom is manager of restaurant wah 40 people on the papers of all the ordering and receing and cool went for elecom busier, but this morning. Alex handed him boga headacheyet Tamid Ale things are going down and get to do something. So ai profits are down, our employee turnover and getting higher and customer como are going up. They complain about the food the service, the duke the price verything don't think any of our people we doing the best they could and maybe some more uning would time to train our people to do better jobs. I want to start tomorrow i got two new water and Look into it for me, would you, and see if you configure out how you want can find grill cook coming in at 10:00 A. And he handed Tom a copy of book called Supervision in the Hospitality Industry and told him to read Chapter 10 Case Study Questions 1. What can Tom come up with between now and tomorrow morning to Alex expecting the impossible of Tom? 2. What kind of training can he provide for the three new people starting work at 10:00 AMT What might he do that he was not doing before? 3. What should Tom and Alex consider in deciding which category of current employees should 4. How can Alex and Tom sell the entire process to current employees and get their cooper tlon 5. How can either Alex or Tom find time to carry out the training, and when should it be carried out in relation to employee time? 6. Should Tom recommend bringing in outside help? Why or why not? 7. How can the two of them determine what training is needed 8. How long do you think it will be before they can expect perceptible tours? 9. What kind of long-range, permanent training plans and policies should Tom recommend? be trained first