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The Food Service Professional Guide to Waiter & Waitress Training: How to Develop Your Staff for Maximum Service & Profit

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This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.

These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information.

The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory.

Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 144 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

© 2003 Atlantic Publishing Group Inc. (Rafbók): 9781601381064

Útgáfudagur

Rafbók: 12 januari 2003

Aðrir höfðu einnig áhuga á...

  1. The Food Service Professional Guide to Controlling Restaurant & Food Service Labor Costs Sharon Fullen
  2. The Restaurant Dream?: An Inside Look at Restaurant Development, from Concept to Reality Lee Simon
  3. The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees Lora Arduser
  4. The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition Douglas Robert Brown
  5. How To Win Friends And Influence People Dale Carnegie
  6. The Food Service Professional Guide to Controlling Restaurant & Food Service Food Costs Douglas Brown
  7. How to Open a Financially Successful Specialty Retail & Gourmet Foods Shop Sharon L. Fullen
  8. The Wisdom and Teachings of Stephen R. Covey Stephen R. Covey
  9. The Charge: Activating the 10 Human Drives That Make You Feel Alive Brendon Burchard
  10. The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses Douglas Brown
  11. The Food Service Professional Guide to Controlling Liquor, Wine & Beverage Costs Elizabeth Godsmark
  12. Focus: The Hidden Driver of Excellence Daniel Goleman
  13. Setting the Table Danny Meyer
  14. Achieving Personal Excellence Paul Mooney
  15. Who Kidnapped Excellence?: What Stops Us from Giving and Being Our Best Harry Paul
  16. Make Waves: Be the One to Start Change at Work and in Life Patti Johnson
  17. The High-Speed Company: Creating Urgency and Growth in a Nanosecond Culture Jason Jennings
  18. HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code Douglas Brown
  19. Dare to Serve: How to Drive Superior Results by Serving Others Cheryl A. Bachelder
  20. 212° Service: The 10 Rules for Creating a Service Culture Mac Anderson
  21. How to Open a Financially Successful Bed & Breakfast or Small Hotel Douglas Brown
  22. Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan & Feasibility Study Sharon Fullen
  23. What Great Service Leaders Know and Do: Creating Breakthroughs in Service Firms James L. Heskett
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  25. Action Coaching: How to Leverage Individual Performance for Company Success Peter C. Cairo
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