Professional Dining Room Management PDF ePub eBook

Books Info:

Professional Dining Room Management free pdf The 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: * Technical know--how and knowledge of serving food* Ability to direct, train, and motivate the service staff* Ability to be a good customer relations person - to meet the public and merchandise the restaurant while promoting sales* Ability to be a good administrator - to organize the work flow and control costs 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.

About Carol A. King

Carol A. King is the president and founder of The Qualityservice Group, a management and systems consulting firm for the hospitality industry. Before founding her own firm, she worked as a systems and corporate cost controller for INHILCO (which operates Windows On The World and other restaurants and food shops in the World Trade Center, New York), and she was senior consultant for Pannel Kerr Forster

Details Book

Author : Carol A. King
Publisher : John Wiley
Data Published : 01 February 1988
ISBN : 0471289345
EAN : 9780471289340
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 224 pages
Age + : 15 years
Language : English
Rating :

Reviews Professional Dining Room Management



17 Comments Add a comment




Related eBooks Download


  • The Food Service Professionals Guide to Restaurant Design free pdfThe Food Service Professionals Guide to Restaurant Design

    The books in this series from the editors of the "Food Service Professional" 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..


  • The Professional Server free pdfThe Professional Server

    Filled with real-life examples. The Professional Server: A Training Manual covers all aspects of dining room service. This edition contains in-depth coverage of everything a good server needs to know to be successful in this competitive profession-from professional appearance..


  • Customer Service Training free pdfCustomer Service Training

    Effective customer service training covers more than niceties. Organizational profitability is threatened when staff are unable to manage customer needs. Yet it takes more than soft skills training to turn these situations around..


  • Introduction to Food and Beverage Service free pdfIntroduction to Food and Beverage Service

    A comprehensive training guide covering essential technical and inter-personal skills. * Emphasises all aspects of good service and product knowledge together with essential communication..


  • Service Management free pdfService Management

    The eighth edition continues to acknowledge and emphasize the essential uniqueness of service management. The text is organized in four parts: Part One: Understanding Services. which provides a historical context as well as distinguishes the distinctive characteristics of service operations- Part Two: Designing the Service Enterprise..


  • Professional Dining Room Management free pdfProfessional Dining Room Management

    ePub Book Download. The 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 contac