Artículos relacionados a Dining Room Management 2e

Dining Room Management 2e - Tapa blanda

A. King, Carol

 
9780471289340: Dining Room Management 2e
Tapa blanda
ISBN 10: 0471289345 ISBN 13: 9780471289340
Editorial: John Wiley & Sons, 1988

Sinopsis

The service supervisor’s job is a key one in the restaurant business because a large part of the guest’s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:

  • Technical know-how and knowledge of serving food
  • Ability to direct, train, and motivate the service staff
  • Ability to be a good customer relations person—to meet the public and merchandise the restaurant while promoting sales
  • Ability to be a good administrator—to organize the work flow and control costs
The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service—poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant’s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.

"Sinopsis" puede pertenecer a otra edición de este libro.

Acerca del autor

Carol A. King is the president and founder of The Qualityservice Group, a management and systems consulting firm for the hospitality industry. Before founding her own firm, she worked as a systems and corporate cost controller for INHILCO (which operates Windows On The World and other restaurants and food shops in the World Trade Center, New York), and she was senior consultant for Pannel Kerr Forster & Company, Certified Public Accountants. Ms. King has written many articles and papers on management and marketing in the foodservice and hospitality industries.

De la contraportada

The service supervisor?s job is a key one in the restaurant business because a large part of the guest?s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:

  • Technical know-how and knowledge of serving food
  • Ability to direct, train, and motivate the service staff
  • Ability to be a good customer relations person?to meet the public and merchandise the restaurant while promoting sales
  • Ability to be a good administrator?to organize the work flow and control costs
The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service?poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant?s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
John Wiley & Sons
Año de publicación
1988
Idioma
Inglés
ISBN 10 
0471289345
ISBN 13 
9780471289340
Encuadernación
Tapa blanda
Número de edición
2
Número de páginas
224
Contacto del fabricante
no disponible
Persona responsable
GPSR Kontakt
gpsr@libri.de

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