Crisis management reference book.

Bibliography: p. 95-96

Includes index

Introduction -- The law and your responsibility -- Developing a crisis management program -- Communicating internally and externally -- Handling emergencies and catastrophes -- Handling natural disasters -- Dealing with post-traumatic stress -- Training employees in crisis procedures

Designed to be a useful tool in developing and operating a foodservice crisis management program. Using the reference book will help you to do the following: Review the nature and scope of crisis management; Asses your operation; Develop, implement, and evaluate an overall crisis management program; Establish specific plans for the crises that may affect your operation. Easy-to-use background information, guidelines, and step-by-step procedures are included. The book is organized to be useful for a wide range of readers