Author: Richard SaporitoPublisher: Improve Restaurant Service!
ISBN: 1424318998
Category : Food service
Languages : en
Pages : 65
Book Description
How to Improve Dining Room Service
Author: Richard SaporitoPublisher: Improve Restaurant Service!
ISBN: 1424318998
Category : Food service
Languages : en
Pages : 65
Book Description
Setting the Table
Author: Danny MeyerPublisher: Harper Collins
ISBN: 0061868248
Category : Business & Economics
Languages : en
Pages : 244
Book Description
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
The Next Frontier of Restaurant Management
Author: Alex M. SusskindPublisher: Cornell University Press
ISBN: 1501736523
Category : Business & Economics
Languages : en
Pages : 254
Book Description
"The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level." ― (Richard Ghiselli, Purdue University) The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
Restaurant Service Basics
Author: Sondra J. DahmerPublisher: John Wiley & Sons
ISBN: 0470107855
Category : Technology & Engineering
Languages : en
Pages : 210
Book Description
RESTAURANT SERVICE basics The essential guide to great service skills and techniques —now in a second edition No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today’s foodservice industry cannot afford to ignore the significance of excellent service. Restaurant Service Basics, Second Edition offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step-by-step instructions on everything a truly excellent server must do, from proper attire to order taking methods to dealing with difficult guests. This revised and updated Second Edition features: New coverage of technology use in restaurants, including POS systems Plentiful photos and diagrams that illustrate table settings, service styles, and much more Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service New teaching and learning features including learning objectives, key terms called out in the text, mini-cases, a resource of menu and service terms, and an expanded glossary End-of-chapter review questions and projects that incorporate real-life situations A comprehensive and concise resource for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-in-training, those who train them, restaurant managers, and hospitality students.
Fall Dining Guide
Author: Tom SietsemaPublisher: Diversion Books
ISBN: 1626811660
Category : Reference
Languages : en
Pages : 74
Book Description
Washington D.C.'s culinary landscape is celebrated in the 14th annual Fall Dining Guide. From the Pulitzer Prize-winning Washington Post comes the food critic's essential guide to the D.C. dining scene. For his 14th Fall Dining Guide, Tom Sietsema selects his 40 favorite Washington D.C.-area restaurants, reflecting a much-changed dining scene with exciting new flavors. From bars and taco joints to four star local legends, the FALL DINING GUIDE has a dinner for everyone.
Foodservice Management by Design -
Author: Soniya PerlPublisher:
ISBN: 9780578785615
Category :
Languages : en
Pages :
Book Description
Annual Report
Author: United States. Dept. of the InteriorPublisher:
ISBN:
Category : Natural resources
Languages : en
Pages : 1572
Book Description
Comparative Summary Statements of the Expenses of Various Departments of the City of New York for the Years 1914 and 1915
Author: New York (N.Y.). Bureau of Municipal Investigation and StatisticsPublisher:
ISBN:
Category : Finance
Languages : en
Pages : 156
Book Description
The Institution Quarterly
Author: Administrative Report of the Directors of Departments Under the Civil Administrative Code Together with the Adjutant General's Report ...
Author: IllinoisPublisher:
ISBN:
Category : Administrative agencies
Languages : en
Pages : 680
Book Description
Vols. for 1917/18- contain reports of the following departments: Dept. of Finance, Dept. of Agriculture, Dept. of Labor, Dept. of Mines and Minerals, Dept. of Public Works and Buildings, Dept. of Public Welfare, Dept. of Public Health, Dept. of Trade and Commerce, Dept. of Registration and Education, Military nd Naval Dept.