Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book. Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional atti-tude are the ingredients needed to harvest those rewards. Presenting Service, 2E educates servers, supervisors, and managers in the techniques and demeanor of professional service.
This book pays special attention to the historical context of service, the manager's role in good service including hiring and managing employees, how to become a good server, and the various types of service in food-service operations. There is an art to good service that can be trained and taught, and Presenting Service provides the manager with the skills to create a good dining experience through good service.
Supervision in the Hospitality Industry, 8th Edition: Edition 8. John R. A market leader, this text is widely used by thousands of students training for a career in the hospitality industry and current hospitality supervisors alike. Food and Beverage Cost Control: Edition 7. Lea R. Professional foodservice managers are faced with a wide array of challenges on a daily basis.
Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs.
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Figoni ISBN: Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book presents a comparative study of Michelin-starred restaurants in Britain and Germany.
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