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This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 144 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
- Sales Rank: #818998 in eBooks
- Published on: 2002-09-02
- Released on: 2002-09-02
- Format: Kindle eBook
Review
I recomend a wonderful new source of information - The Food Service Professionals Guide To Series - Jim Contis, Publisher -- Food Industry News, November 2002 I recomend a wonderful new source of information - The Food Service Professionals Guide To Series - Jim Contis, Publisher --Food Industry News, November 2002
Most helpful customer reviews
0 of 0 people found the following review helpful.
Four Stars
By HHV
good thank you
2 of 2 people found the following review helpful.
Don't wait to read this book if you want to run a successful resturant
By D. E. Alter
A customer chooses a restaurant for the food, but a chief reason a customer returns is because of service.
Waiter & Waitress Training provides all the tips needed to ensure that not only does the wait staff earn and enjoy good tips, but also that the restaurant owner and manager are handsomely rewarded by their customers' satisfaction, which makes them return again and again.
Included is a bevy of guidelines that will make certain a restaurant is run smoothly, efficiently and successfully. There is plenty of advice on how to adhere to health codes, as well as instructions on how to keep staff motivated and courteous to not just the clientele, but also to their co-workers.
The book is clear and concise, and covers a great deal of factors often overlooked by restaurant owners. Chapters include lessons on the expected, such as training, serving, hiring and firing, sanitation, managing and marketing. In addition, listed are myriad unexpected hints and special touches that will delight customers and make certain that staff is pleasantly rewarded for taking a simple yet unanticipated step.
Food service is so much more than simply placing food on a table. This book is a delicious bounty of invaluable information that every restaurateur and employee ought to feast on.
1 of 1 people found the following review helpful.
Okay, but not spectacular
By Thrillzor
While some stuff was useful from this book, for someone who has already been in the food service industry for several years now, it wasn't a large source of new information or ideas. This seems to be geared towards someone who seemingly has not run a restaurant before and/or has no idea how to manage employees.
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