Book Description
Topics include:
- Dining room and kitchen organization and personnel
- Reservations, greeting, and seating
- Classic and modern styles of table service
- Beverage and wine service
- Money handling
- Service challenges--what to do when things go wrong
- Front-of-the-house safety and sanitation
Industry surveys consistently show that service is the number one reason that people come back to a restaurant-or dine elsewhere. With competition increasing for today's dining dollar, restaurants must go beyond culinary excellence to ensure their success. They must offer Remarkable ServiceSM, the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty.
This book offers unique, comprehensive coverage of the principles, standards, and practices that are the hallmark of truly Remarkable ServiceSM. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience.
Remarkable ServiceSM places detailed practical information within the framework of Nine Basic Principles of Hospitality and Service. These critical principles provide the foundation for building an outstanding customer service program in any setting, from informal to fine dining. Filled with invaluable real-life examples and important do's and don'ts, this book gives both new and veteran servers-and their managers-the skills, confidence, and flexibility to bring Remarkable ServiceSM to virtually any situation-and keep customers coming back for more.
Customer Reviews:
Just what I would expect from the CIA.......2006-02-22
I highly recommend this book to anyone who wants to improve the table service in their establishment. Well thought out and laid out. I really enjoyed the history aspect of the book. It was an interesting read and a very helpful manual.
what a waste of money.......2005-10-01
A big disappointment from a distinguished institute like the Culinary Institute of America. A little book with even less info. Headings with a paragraph or two will not help menager or even servers keep customers coming. This book needs a more explanations and examples - give incites to experiences.
Not a bad little book, especially if you know service........2001-09-11
As someone that prides themself on customer satisfaction, I have to say this was not a bad little book. A lot is common sense, but some would learn from this. People like to be taken care of from start to finish in any industry and this is a good reminder in service.
Book Description
The complete guide to marketing for restaurant managers
- How do I market my restaurant to prospective customers?
- Do loyalty programs really work?
- How do I communicate with my local newspaper to get the biggest "bang" for my marketing buck?
By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more.
Part of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.
Customer Reviews:
Way too basic if you have restaurant or marketing background.......2005-05-11
I have two issues with this book: First, the information is far too basic to be of use to anyone with even minimal restaurant and/or marketing experience. For instance, the authors use highlight boxes to define ultra-basic terms like "discount pricing" (even the definitions are obvious: "pricing ... to generate more customer traffic.")
The second problem I have is that the authors and publisher misrepresent what this book is about. If you look at the chapter titles, this book is nothing more than a simplistic how-to-open-a-restaurant book - yet they are selling it as a marketing guide for owners and managers.
Here's some examples of chapter titles - Does this sound like an oversimplified start-up guide?
Chapter 1: What am I getting in to?
Chapter 2: Location: Where am I going to put his place?
Chapter 4: Who are my customers?
Chapter 5: Menu Development
Chapter 6: How much do I charge for this stuff?
Unless you have zero business know-how and absolutely no restaurant experience this is DEFINITELY a book not to waste your money on.
Wow.......2004-03-18
This is a complete and comprehensive book, outlining and explaining every important detail or owning/managing a restaurant.
There is no other book available with the information this book contains. It is up to the minute with the newest technology available to the business.
If there is one book to get on this subject, this is it.
Restaurant Marketing.......2004-01-13
Restaurant marketing is ever-evolving and it takes staying on top of the latest restaurant marketing ideas and strategies to stay ahead of the competition. I recommend this book. Also visit www.quantifiedmarketing.com
Book Description
This is a comprehensive introduction to the history, science and varieties of alcoholic beverages. The book's conversational presentation includes an anecdotal history of alcoholic beverages and their cultural influences, as well as a unique presentation of wines, beers and spirits—Wines are taught by the grapes from which the wines are made. The study of beers is separated by the yeast used in fermentation and the approach to studying spirits is broken into aged and non-aged and fruit or grain-based. The volume addresses all areas of alcoholic beverages including alcohol safety, wine labels and bottle shapes, tasting and pairing, fermentation, light-bodied medium-bodied and full-bodied red and white wines, sparkling wines, dessert wines, fortified wines and aperitifs, beer, distillation and distilled spirits, mixology, purchasing and storage, and marketing and sales. For Food Service Managers, General Managers, Executive Chefs, Bartenders and Sommelier.
Customer Reviews:
Great History and Easy to Understand.......2003-11-15
This book by Albert W.A. Schmid is full of interesting, historical details regarding the history of wines, beers and spirits. His Louisville roots are evident when one reads his sections on Kentucky Bourbon. Bourbon drinkers will drool! Wines are segmented "by the grape" which makes understanding the large variety of wineries and varietals very easy and simple. This book gives an excellent overview of wines, beers and spirits -- from the way they are produced to the myriad of ways they can be paired with your favorite foods!
Book Description
In this indispensable training manual, Mike Kirkham, Peggy Weiss, and Bill Crawford draw from more than 40 years of restaurant experience to present a succinct, highly informative guide to the art and science of waiting tables. In today's competitive dining environment, having a skilled wait staff can mean the difference between a restaurant's success or failure, and THE WAITING GAME is the industry's clearest and most cost-effective tool for sharpening wait service skills. Brimming with professional tips, on-the-job advice, and practical definitions, this handbook covers all the essentials of waiting, including wine service etiquette, fine-dining protocol, and the dos and don'ts of dealing with difficult customers. Whether you're a first-time waiter, an experienced server hoping to move to a more prestigious establishment, a manager seeking an accessible training guide, or a foodie craving the definitive word on proper service, THE WAITING GAME has it all.
Customer Reviews:
Great purchase.......2007-02-24
This is a very comprehensive book. I enjoy it and find it very helpful.
For Beginners Only.......2003-09-27
This is a very basic, thinly-written guide for restaurant workers. A good part of the book seems to be spent identifying who does what in a restaurant; definitely not for anyone who has ever worked in an upscale restaurant. There are also plenty of cute illustrations to help drive the authors' points home to the reader; they were somewhat unnecessary and actually gave me the feeling of being something of a fluff tactic and an effort to fill up space. The book would certainly benefit those who had never worked in a restaurant or had only served/hosted/bartended/bussed in a more casual place. Do not buy this book if you have ever owned a crumber!
Book Description
This ready-to-use staff training manual covers three basic areas: safety and sanitation, food production skills and service ability. Discusses standard industry procedures and practices with instructions for customizing to individual restaurant operations. Presents 30 training outlines featuring ready-to-photocopy transparency masters and employee materials such as summaries, exercises and quizzes. Also includes a variety of suggested training techniques.
Book Description
This best selling book is now in it's third edition! This comprehensive manual will show you how to set up, operate, and manage a financially successful food service operation. Complete with comprehensive charts, forms, including wine food & labor analysis, daily sales reports,spread sheet examples, and much more. Includes an extensive food service resource guide.
Customer Reviews:
solid handbook.......2007-07-19
this is a solid, almost academic, handbook. it's points you toward the things you need to figure out but you'll still need to get additional information on your local regulations. personnaly, it discouraged me from opening a buisness at this time.
Outstanding book!.......2007-03-15
This book is very detailed and to the point. It covers all areas of the restaurant business. Then menu planning section is great. It gives so much foresight.
2004 Writers Notes Book Award Winner.......2005-05-18
The Restaurant Manager's Handbook is a no-nonsense, coverall manual for the food establishment industry. It's the essence of a successful handbook-no jokes, parables, and preachy lectures, just the facts. If you delve into the heal-thy index for fault, you'll abruptly bump into a page number for an answer, and if you're currently running a restaurant and afraid to appear inadequate, you can load the handy CD-ROM and pretend you're checking your e-mail while figur-ing out the monthly audit procedures or why the beer is flat. I'm not kidding. The next time your favorite kitchen runs short of the daily special or closes down for a lack of permit, serve them a copy of this great reference book.
Superb!!.......2003-10-01
The books nineteen chapters cover the entire process of a restaurant start-up and ongoing management.The companion CD rom which contains all the forms is worth the modest price of the book alone. I would highly recomend this book to anyone in the industry now or who wants to get started with sound financial planning. Also the extensive resource guide in the back of the book is superb - we will use this book often.
A solid, no-nonsense, all-encompassing curriculum.......2003-05-16
Now in a completely revised and thoroughly updated third edition, The Restaurant Manager's Handbook: How To Set Up, Operate And Manage A Financially Successful Food Service Operation by Douglas Robert Brown is a solid, no-nonsense, all-encompassing curriculum to teaching oneself the basics of the restaurant business. An exhaustive compendium of step-by-step instructions, advice, checklists, legal issues, as well as encompassing an extensive listing of state restaurant associations (and so much more!) fill the pages of this "must-have" reference for anyone with a serious and dedicated interest in the dynamics of food service oriented small business ownership. A companion CD-ROM with printable versions of all the handy and useful sample forms is included.
Book Description
Provides guidance in an area that is extremely subjective. The challenge of menu pricing is to figure the optimal price you can charge customers, make a profit, and keep them coming back for more.
Customer Reviews:
A great book for what it is...........2004-06-30
...and that's a book about..well, about menu's. Not that exciting unless you're in (or about to be in) the biz.
I am, and found this book very helpful in reminding me what an important piece of attention real estate a menu is. From formatting to enhance sales of a particular food or beverage, to the design, paper weight, etc.
The book is compact, well written, and inexpensive (especially in relation to its value). I highly recommend.
Christian Hunter
Owner - Sevilla Restaurant, Santa Barbara California
Customer Reviews:
The Chef Manager, by Michael Baskette.......2001-07-30
Excellent! Long overdue. Culinary Art Schools are rolling out baby chefs in record numbers and although they may have the culinary knowledge, only time and experience will give them the managerment skill needed to operate a first rate, organized, efficient and effective restaurant. Management is tough in any field, but particularly so in the restaurant business and I hope Chef/Owner Managers will read and apply the management practices discussed in this book. Chef Mangers who did not have the opportunity to get formal culinary training may also find this book useful. The information on Total Quality Management could and perhaps should have been a separate book. Simply written, The Chef Manager deserves two thumbs up.
Average customer rating:
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Quality Service: The Restaurant Manager's Bible
William B. Martin
Manufacturer: Cornell University, School of Hotel Administr
ProductGroup: Book
Binding: Paperback
 Hospitality, Travel & Tourism
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ASIN: 0937056057 |
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Successful Pubs and Inns, Second Edition (Hospitality Managers' Pocket Book Series)
MICHAEL SARGENT , and
TONY LYLE
Manufacturer: Butterworth-Heinemann
ProductGroup: Book
Binding: Paperback
General
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Hospitality, Travel & Tourism
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ASIN: 0750641134 |
Book Description
'Successful Pubs and Inns plots a clear course towards successful innkeeping. It is ideal for those planning a career in the licensed trade, professionals already within the business and for students.
It is of particular value to those who are considering acquiring their own pub, be it freehold, leasehold or tenancy. It gives clear direction on the vitally important process of initial selection and evaluation, highlighting the many pitfalls that will be found along the way. It details the controls required to maximise profit and reduce the risk of financial failure.
This second edition of 'Successful Pubs and Inns':
* Down to earth, jargon-free guide to running a pub - and making a profit
* Provides an excellent overview of the legislation affecting all innkeepers
* Looks at the social responsibilities of licensees
* Puts into context the dramatic growth in themed and branded pubs
* Gives practical advice on the dangers of slack food hygiene practice
Michael Sargent after an early career in marketing, ran a successful inn before moving into managing groups of pubs, becoming a director of pub operating companies. He now concentrates on writing.
Tony Lyle has had considerable experience in senior roles in the licensed trade with responsibilities for large groups of pubs throughout the south of England. He now runs his own licensed trade consultancy specialising in leasing, appraisals, acquisitions and rent reviews.
Provides an excellent overview of the legislation affecting innkeepers
Puts into context the dramatic growth in themed and branded pubs and clarifies the confusion of multiple pub ownerships
Gives practical advice on the dangers of slack food hygiene practices
Books:
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- Restaurant Franchising
- Restaurant Franchising
- Restaurant Franchising
- Restaurants That Work: Case Studies of the Best in the Industry
- Seeing Hitler's Germany: Tourism in the Third Reich
- Sell Your Book on Amazon: The Book Marketing COACH Reveals Top-Secret "How-to" Tips Guaranteed to Increase Sales for Print-on-Demand and Self-Publishing Writers
- ServSafe Essentials with the Scantron Certification Exam Form
- Shameless Exploitation in Pursuit of the Common Good: The Madcap Business Adventure by the Truly Oddest Couple
- Simple Genius
Books Index
Books Home
Recommended Books
- History: Fiction or Science
- Ultimate Galactus Vol. 2: Secret
- Nature's Restoration: People and Places on the Front Lines of Conservation
- Prediction of Polymer Properties
- Spirit of a Native Place
- Treehouses & Playhouses You Can Build
- The Regatta Mystery and Other Stories
- Hospital Builders
- New American Urbanism: Re-Forming the Suburban Metropolis
- People We Know, Horses They Love
At Your Service: A Hands-On Guide to the Professional Dining Room
The Food Service Professionals Guide To: Waiter & Waitress Training: How To Develop Your Wait Staff For Maximum Service & Profit (The Food Service Professionals Guide, 10)
The Waiter & Waitress and Wait Staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees
Lessons in Service From Charlie Trotter
Setting the Table: The Transforming Power of Hospitality in Business
