After years of working in many different restaurants, I began to take note of the qualities that distinguish great service from basic service. I realized that I wanted to create a concise resource about hospitality and serving food. What is it that my younger self would have wanted to hear? Or, more accurately, what is it that I needed to hear?

This book, and the principles it contains, benefits any type of restaurant or hospitality business. It can serve as a starting point for a training program or as a supplement to an already established one.

© 2023 Proisle Publishing Services (Rafbók): 9781961526396

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Rafbók: 29 augusti 2023