Restaurant Service Basics

Restaurant Service Basics
Author: Sondra J. Dahmer
Publisher: John Wiley & Sons
Total Pages: 210
Release: 2008-10-06
Genre: Technology & Engineering
ISBN: 0470107855
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RESTAURANT SERVICE basics The essential guide to great service skills and techniques —now in a second edition No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today’s foodservice industry cannot afford to ignore the significance of excellent service. Restaurant Service Basics, Second Edition offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step-by-step instructions on everything a truly excellent server must do, from proper attire to order taking methods to dealing with difficult guests. This revised and updated Second Edition features: New coverage of technology use in restaurants, including POS systems Plentiful photos and diagrams that illustrate table settings, service styles, and much more Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service New teaching and learning features including learning objectives, key terms called out in the text, mini-cases, a resource of menu and service terms, and an expanded glossary End-of-chapter review questions and projects that incorporate real-life situations A comprehensive and concise resource for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-in-training, those who train them, restaurant managers, and hospitality students.

Restaurant Prosperity Formula(tm)

Restaurant Prosperity Formula(tm)
Author: David Scott Peters
Publisher: Advantage Media Group
Total Pages: 0
Release: 2020-01-28
Genre: Business & Economics
ISBN: 9781642250398
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Drawing on his decades of experience as a restaurateur, David Scott Peters offers this specific, hands-on guidebook for independent restaurant owners. Focusing on the operational and cultural aspects of running a restaurant, Peters offers a system--the Restaurant Prosperity Formula(TM)--that allows these businesses to not only survive but thrive in one of the world's most competitive industries. In this book (which the author calls "the most comprehensive restaurant owner manual you've ever read"), restaurant owners will learn the fundamentals needed to accomplish three goals: simplifying operations, making more money than ever before, and bringing balance back to their lives so they can enjoy the benefits of the first two goals! "David's no-nonsense approach strips down all the excuses and doubts in our heads as operators and then gives you the paint-by-numbers plan to make real change in your restaurant. The systems that are outlined in this book are both relevant and practical on their own, but David takes it a step further by teaching you how to implement them in your business and whom you need on your team to be successful." - Brad Hackert, director of restaurant operations, Flora-Bama "Foundation, systems, profitability, accountability, and actionable steps--this book has it all from a true industry expert!" - Darren S. Denington, CFBE, president, Service with Style "Think of this book as your personal, one-of-a-kind treasure map with a clearly marked path and a big X where the gold is. Bring your shovel because you'll be doing some digging." - Kamron Karington, founder and CEO, Repeat Returns

Restaurant Financial Basics

Restaurant Financial Basics
Author: Raymond S. Schmidgall
Publisher: John Wiley & Sons
Total Pages: 358
Release: 2002-10-02
Genre: Business & Economics
ISBN: 0471213799
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One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.

Restaurant

Restaurant
Author: Stephen C. Barth
Publisher: John Wiley & Sons
Total Pages: 384
Release: 2001-08-29
Genre: Business & Economics
ISBN: 0471402729
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How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: whatshould you do? A guest is choking in your restaurant's diningroom: are you required to assist? If the assistance causes furtherinjury, who is responsible? Your franchiser demands to see dailyreceipt totals: can you say no? Restaurant Law Basics prepares youto make the right decisions in these critical situations andhundreds of others. To avoid costly legal problems in your restaurant, begin withstep one: read Restaurant Law Basics. This completely practical,jargon-free guide gives you the tools you need to protect yourrestaurant from legal exposure of every kind. It preparesrestaurant managers to comply with the law and avoid or limitliability in virtually any situation---from hiring andmanaging employees and dealing with customer complaints to ensuringsafety and security, obeying regulatory requirements, and muchmore. Restaurant Law Basics features: * Manager's Briefs that focus on critical legal aspects ofyour operations * Realistic scenarios that are analyzed to help prepare you tomake the right decisions in challenging situations * Checklists to help you avoid liability before any incidentoccurs * A companion Web site that provides additional resources,training assistance, and more The Restaurant Basics Series provides restaurant owners andmanagers with expert advice and practical guidance on criticalissues in restaurant operation and management. Written by leadingauthorities in each field, these easy-to-use guides offer instantaccess to authoritative information on every aspect of therestaurant business and every type ofrestaurant---independent, chain, or franchise.

Starting and Running a Restaurant

Starting and Running a Restaurant
Author: Jody Pennette
Publisher: Penguin
Total Pages: 314
Release: 2015-09-01
Genre: Business & Economics
ISBN: 1615648534
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Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get: • Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal. • Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans. • Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention. • Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool. • Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan. • Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
Author: Samin Nosrat
Publisher: Simon and Schuster
Total Pages: 480
Release: 2017-04-25
Genre: Cooking
ISBN: 1476753830
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Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.

Restaurant Concepts, Management, and Operations

Restaurant Concepts, Management, and Operations
Author: John R. Walker
Publisher: Wiley Global Education
Total Pages: 446
Release: 2017-11-30
Genre: Business & Economics
ISBN: 1119393582
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Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

The 5 Fundamentals

The 5 Fundamentals
Author: Brent Boso
Publisher: CreateSpace
Total Pages: 80
Release: 2014-08-02
Genre: Business & Economics
ISBN: 9781500723880
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So you're a manager in a Quick-Service restaurant. Congratulations! But your path doesn't end there -- it has just started! This is a crucial time in your life to develop leadership skills. Unfortunately, most newer managers don't take advantage of this important time in their life to grow the skills ultimately needed for any career. Even if it may not be your dream career choice, these are fundamentals of any job no matter what you wish to become. Management and leadership are both much more than just counting drawers and turning off the lights at the end of the night. This book is jam-packed with both motivation and knowledge to give you a huge boost in your job performance. It's not just for new managers either. More experienced managers surely know that it's good habit to get re-energized from time to time. This book will do that and challenge you to push yourself. -Learn how to set realistic and challenging goals for yourself to get paid more at your job! -Better understand your role and how pivotal it is to your restaurant's success. -Build important communication skills to be a strong leader. -Learn how to properly teach others and pass down your knowledge to ultimately make your job easier. -Wield confidence and be the go-to person to get things done. -Get organized and stop stressing out. -Go to work feeling good and then come home feeling great. The 5 Fundamentals: Management in Quick-Service Restaurants will not waste your time. It is not a novel -- it's appropriately condensed to teach a lot of information in little time. It will challenge your work-ethic and give you fresh ideas in just a few pages time.

Etiquette: The Least You Need to Know

Etiquette: The Least You Need to Know
Author: Jamila Musayeva
Publisher: R. R. Bowker
Total Pages: 148
Release: 2019-01-22
Genre: Self-Help
ISBN: 9780578447704
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"You never get a second chance to make a first impression." Have you ever heard this saying? Before we get a chance to say a word, our gestures and manners have already spoken for us. Though some of the rules of good manners change, others remain constant. This book is about the constants: the least you need to know to make a good first impression. As Clarence Thomas once said, "Good manners will open doors that the best education cannot." Use this book as a master key to open those doors.