Restaurant Basics: Why Guests Don't Come Back...and What You Can Do about It
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Book Overview
An easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view. Helps teach the details of good service, develop meaningful middle management training and establish definitive operating guidelines that enhance service.
Format:Hardcover
Language:English
ISBN:0471551740
ISBN13:9780471551744
Release Date:December 1991
Publisher:Wiley
Length:240 Pages
Weight:0.50 lbs.
Dimensions:0.7" x 6.7" x 8.9"
Customer Reviews
2 ratings
A VERY GOOD TOOL
Published by Thriftbooks.com User , 23 years ago
This is a very good tool professionals can use to run their places.No matter what style is your restaurant or where in the world is located everything you read in this book solves you problems.Even if you use specialists to train your emploees it is good to read it yourself. The way it is written helps a lot to use the book.Just pick up a paragraph every day and try it like i did.You will see much differnce in your place within a month.
An eyeopening look at dining out from the guest's perspectiv
Published by Thriftbooks.com User , 26 years ago
I found this book very informative and easy to read. The thrust of the book centers on attention to detail, the task that seems to get lost or forgetten in the day-to-day operations of many restaurants! A great find!
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