{"product_id":"professional-dining-room-management-paperback-softback-9780471289340","title":"Professional Dining Room Management (Paperback \/ softback) 9780471289340","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eProfessional Dining Room Management\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eCarol A. King (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471289340, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 1 February 1988\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e224 pages\u003cbr\u003e22.8 x 15.3 x 1.2 cm, 0.308 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThe 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: \u003cul\u003e \u003cli\u003eTechnical know-how and knowledge of serving food\u003c\/li\u003e \u003cli\u003eAbility to direct, train, and motivate the service staff\u003c\/li\u003e \u003cli\u003eAbility to be a good customer relations person—to meet the public and merchandise the restaurant while promoting sales\u003c\/li\u003e \u003cli\u003eAbility to be a good administrator—to organize the work flow and control costs\u003c\/li\u003e \u003c\/ul\u003e 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eTypes of Dining Room Service.\u003cbr\u003e \u003cbr\u003e Dining Room Organization.\u003cbr\u003e \u003cbr\u003e Quality Service Standards.\u003cbr\u003e \u003cbr\u003e Service Staff Behavior and Appearance Standards.\u003cbr\u003e \u003cbr\u003e Beverage Service Standards.\u003cbr\u003e \u003cbr\u003e Responsible Beverage Service.\u003cbr\u003e \u003cbr\u003e Dining Room Operation.\u003cbr\u003e \u003cbr\u003e Merchandising and Sales Promotion.\u003cbr\u003e \u003cbr\u003e Meeting the Public.\u003cbr\u003e \u003cbr\u003e The Basics of Supervision.\u003cbr\u003e \u003cbr\u003e Motivation and Job Performance.\u003cbr\u003e \u003cbr\u003e Training.\u003cbr\u003e \u003cbr\u003e The Employee Handbook.\u003cbr\u003e \u003cbr\u003e Supervising a Unionized Staff.\u003cbr\u003e \u003cbr\u003e Controlling Dining Room Labor Cost.\u003cbr\u003e \u003cbr\u003e Cashiering and Revenue Control.\u003cbr\u003e \u003cbr\u003e Bibliography and Training Materials.\u003cbr\u003e \u003cbr\u003e Index.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52286428610840,"sku":"9780471289340","price":104.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471289340.jpg?v=1781551582","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/professional-dining-room-management-paperback-softback-9780471289340","provider":"Freshly Printed Books","version":"1.0","type":"link"}