Author: Larry O. Knight Publisher: Xlibris Corporation ISBN: 1456867075 Category : Reference Languages : en Pages : 75
Book Description
This book is a must for all owners and managers who plan to open a restaurant in the future. It is a guide to staff training regarding proper service, attitude, language and knowledge.
Author: Larry O. Master Butler Knight Publisher: Xlibris Corporation ISBN: 9781456867065 Category : Reference Languages : en Pages : 0
Book Description
This book is a must for all owners and managers who plan to open a restaurant in the future. It is a guide to staff training regarding proper service, attitude, language and knowledge.
Author: Matt A. Casado Publisher: Wiley ISBN: 9780471304647 Category : Business & Economics Languages : en Pages : 0
Book Description
A compact reference for busy servers offering quick information on details of setup and service. Preparing for service, greeting guests, flambeing, table service for all meals, wine service, culinary basics for waiters/waitresses and bar mixology are among the topics discussed. Step-by-step drawings succinctly demonstrate what to do and how to do it.
Author: Jeffrey Schim Publisher: Createspace Independent Publishing Platform ISBN: 9781530868469 Category : Languages : en Pages : 304
Book Description
Whether you are a new restaurant or an existing restaurant, the restaurant training manual will be the perfect guide to train your management and staff members. This guide covers all aspects of restaurant management and operations. This training manual goes into detail on how to provide top notch customer service, kitchen and food preparation, tracking inventory and sales, managing food and labor cost, how to be prepared for emergencies and daily restaurant operations. Use different sections in this manual to train cooks, prep cooks, dishwashers, servers, greeters, bartenders and barbacks. We recommend using the entire manual to train managers since they need to know all the areas in the restaurant.The information in this manual has been used in many successful restaurants. The material in this manual was created by individuals who worked in the restaurant industry and know how to create a thriving business with exceptional customer service.The manual includes the following management topics:* Orientation * Sexual Harassment * Open Door Policy * Minor Laws * What Makes a Great Manager?* Manager Job Description * Hiring and Termination Procedures * Interviewing and Hiring Process * Application and Hiring * Do's and Don'ts of Hiring * Interviewing Process * Suspending/Terminating Employees * The Manager's Walk-through and Figure Eights * Opening/Closing Manager Responsibilities * Opening Manager Responsibilities * Closing Manager Responsibilities * Restaurant Pre-Shift Alley Rally * Call Outs * Communication Skills * How to Read Body Language * The Customer's Eyes * How to Prevent Guest Complaints * Guest Recovery * Restaurant Safety * Flow of Food * Food Safety & Allergens * Time & Temperature * Food Borne Illness * Cash Procedures & Bank Deposits * Manager Computer Functions * Bookkeeping * Management Cash Register Audits * Management Safe Fund Audits * Management Perpetual Inventory Audit * Labor and Food Cost Awareness * Food Cost Awareness & Inventory * Food Cost Awareness & Theft * Food Cost Awareness & Preventive Measures * Restaurant Prime Cost * Restaurant Emergency Procedures * Refrigerator Units / Freezer Units Procedures * Robberies * Fires * Responsibility of Owner/Employer
Author: The Culinary Institute of America Publisher: John Wiley & Sons ISBN: 0470197404 Category : Cooking Languages : en Pages : 304
Book Description
As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.
Author: Jeff B. Katz Publisher: John Wiley & Sons ISBN: 0471136980 Category : Business & Economics Languages : en Pages : 275
Book Description
A complete blueprint for all types of restaurantdevelopment--from concept through construction Whether you are planning a small neighborhood bistro or anexpansive hotel eatery, Restaurant Planning, Design, andConstruction provides you with the specific information andin-depth guidance you need to navigate the restaurant developmentprocess effectively. With easy-to-use worksheets, checklists,review procedures, and guidelines, this comprehensive manual canhelp you to avoid the pitfalls of miscommunication, omission, andfaulty execution that can mean the difference between your successand failure. Taking you step by step through each phase of thedevelopment process, the book shows you how to: * Assemble and manage your restaurant development team * Prepare a marketable business plan to use when seekingfinancial backing * Approach site evaluation, budgets, scheduling, and more * Write a detailed operational plan of how the restaurant willfunction * Prepare an effective design program to fulfill your operationalrequirements * Coordinate key elements of planning and design * Manage the construction phase, pre-opening activities, andfollow-up No matter what your business background--catering,marketing, management, or finance--this self-contained guideis one resource you will not want to be without.
Author: British Columbia. Dept. of Education. Curriculum Development Branch. Division of Technical and Vocational Services Publisher: ISBN: Category : Languages : en Pages : 200
Author: Steve Blank Publisher: John Wiley & Sons ISBN: 1119690722 Category : Business & Economics Languages : en Pages : 568
Book Description
More than 100,000 entrepreneurs rely on this book. The National Science Foundation pays hundreds of startup teams each year to follow the process outlined in the book, and it's taught at Stanford, Berkeley, Columbia and more than 100 other leading universities worldwide. Why? The Startup Owner's Manual guides you, step-by-step, as you put the Customer Development process to work. This method was created by renowned Silicon Valley startup expert Steve Blank, co-creator with Eric Ries of the "Lean Startup" movement and tested and refined by him for more than a decade. This 608-page how-to guide includes over 100 charts, graphs, and diagrams, plus 77 valuable checklists that guide you as you drive your company toward profitability. It will help you: Avoid the 9 deadly sins that destroy startups' chances for success Use the Customer Development method to bring your business idea to life Incorporate the Business Model Canvas as the organizing principle for startup hypotheses Identify your customers and determine how to "get, keep and grow" customers profitably Compute how you'll drive your startup to repeatable, scalable profits. The Startup Owners Manual was originally published by K&S Ranch Publishing Inc. and is now available from Wiley. The cover, design, and content are the same as the prior release and should not be considered a new or updated product.
Author: Larry O. Knight
Author: Larry O. Master Butler Knight
Author: New York City. Mayor's Office of Immigrant Affairs
Author: Matt A. Casado
Author: Jeffrey Schim
Author: The Culinary Institute of America
Author: Jeff B. Katz
Author: British Columbia. Dept. of Education. Curriculum Development Branch. Division of Technical and Vocational Services
Author: Steve Blank
Author: