Book Description
WAKE UP AND SMELL THE SUCCESS!
You already know the Starbucks story. Since 1992, its stock has risen a staggering 5,000 percent! The genius of Starbucks success lies in its ability to create personalized customer experiences, stimulate business growth, generate profits, energize employees, and secure customer loyalty-all at the same time.
The Starbucks Experience contains a robust blend of home-brewed ingenuity and people-driven philosophies that have made Starbucks one of the world's “most admired” companies, according to Fortune magazine. With unique access to Starbucks personnel and resources, Joseph Michelli discovered that the success of Starbucks is driven by the people who work there-the “partners”-and the special experience they create for each customer. Michelli reveals how you can follow the Starbucks way to
- Reach out to entire communities
- Listen to individual workers and consumers
- Seize growth opportunities in every market
- Custom-design a truly satisfying experience that benefits everyone involved
Filled with real-life insider stories, eye-opening anecdotes, and solid step-by-step strategies, this fascinating book takes you deep inside one of the most talked-about companies in the world today.
For anyone who wants to learn from the best-and be the best-The Starbucks Experience is a rich, heady brew of unforgettable user-friendly ideas.
Customer Reviews:
"We are in the people business selling coffee.".......2007-10-22
In 1971, an idea formulated in Seattle, Washington to create European-styled coffee-houses has blossomed into a cultural (and ever increasingly) global phenomenon. Starbucks Coffee is one of our most respected and successful companies. Stores are found in thirty-seven countries, and five new stores open every day. Starbucks has thirty-five million customer visits per week, along with eighteen visits a month per customer. According to Mr. Howard Schultz, Chairman of the Board, "We are not in the coffee business serving people, we are in the people business serving coffee."
Dr. Joseph Michelli, an organizational psychologist, founder of Lessons for Success, and talk show host in Colorado, has written a book that concisely analyzes the unique customer and employee/partner-focus of Starbucks Corporation. He observed that there were two levels at Starbucks that distinguished them from other companies: 1) A very unique corporate culture, and 2) The values of that culture are passed down to their partners (employees are called "partners" at Starbucks).
Dr. Michelli has determined that five factors form the foundation to the success of Starbucks:
1. Make It Your Own: At Starbucks, partners are encouraged to welcome customers and learn their names.
2. Everything Matters: A consistent image and character are found in every store. "Retail is detail."
3. Surprised And Delighted: Partners go the extra mile to offer superior customer service.
4. Embrace Resistance: "When presented with negative feedback by a customer, recognize you may have an opportunity to actually strengthen that relationship."
5. Leave Your Mark: Environmental leadership, social responsibility, and health-care benefits for part-time partners.
During his eighteen months on this project, the author provided examples from Starbucks partners, managers, and customers. For me, two customer testimonies stood out:
One woman met her future husband at Starbucks. The staff from her local store attended the wedding, and donated coffee. When her husband died tragically a year later of cancer, the same staff members were at the funeral.
Another customer was having a bad day, and forgot her wallet when she went to pay for her coffee. The barista said, "Don't worry. You can pay me tomorrow."
Dr. Michelli does an excellent job to explain the secrets to the success of Starbucks, and how other companies can emulate their methods. He concisely summarizes key components, and provides significant quotes from a variety of sources. The next time that you visit your local Starbucks, you can impress one of the partners with the following: "Your busiest store is in Tokyo. You buy 4% of the world's coffee. Today, you opened five new stores."
All fluff no substance.......2007-10-05
This is a charming book and I've learned a lot about Starbucks by reading it. However, it was all fluff and no real substance and it came across as a PR piece for Starbucks.
If you're expecting a book that will give you some insight as to how to replicate the "Starbucks experience", you won't find that here. In truth, I read 1/2 to 3/4 of this book and gave up on it. After a while, it became tiresome to read anecdote after anecdote without any real substance behind it.
Highly Recommended Reading.......2007-10-03
Why has Starbuck's seen such phenomenal success and growth in a highly competitive niche? How have they becoming synonymous with coffee the way Kleenex is to tissue?
Michelli makes the case that it's partly consistent quality coffee, but much more so the whole "experience" consumers can expect at any Starbucks.
The author breaks down what makes up the Starbucks Experience into:
1) MAKE IT YOUR OWN
2) EVERYTHING MATTERS
3) SURPRISE AND DELIGHT
4) EMBRACE RESISTANCE
5) LEAVE YOUR MARK
He fills the book with stories that demonstrate the points made which makes it very readable. I did find the distinction between items 1-3 above a little vague and that many of the examples could easily have fit into one of the other categories he created.
I would be fascinated to hear more about how Starbuck's screens to get employees that give service well beyond the norm.
If your vocation involves any level of customer service this is for you and great to share with your friends, employees and business partners.
starbucks is special because it is personal.......2007-09-20
this book shows why starbucks is special. At first blush, it is so glowing in its praise that it seems like propaganda. But the sheer volume of anecdotes and the homely feel of many of them quickly sink in. One in particular sticks in my mind. A starbucks shop was hiring partners (employees) and decided to hire some local homeless people. The partners chipped in to buy them suitable clothes until they could earn enough to stand on their own. Now tell me, why can't other companies do this? good question.
Attention to Details.......2007-09-16
The Starbucks Experience provides an interesting insite as to keeping it simple and staying focused on details. From the fields to the customers, a total focus on details makes the Starbucks Experience a terrific guide on how to conduct business.
Book Description
This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. The detailed performance of each position is described for different types of establishments, and all types of service including French, American, English, Russian, Family-Style and Banquet. It provides step-by-step instructions on:
• hosting
• seating guests
• taking/filling orders
• loading/unloading trays
• table side service
• setting an elegant table
• folding napkins
• centerpieces
• promoting specials
• promoting side orders
• handling problems
• difficult customers
• managing tips and taxes
• getting customers to order quickly
• handling questions
• handling the check and money
Plus, learn advanced serving techniques such as flambé and carving meats, fish, and fruits. It also features a chapter devoted exclusively to food safety and sanitation. Whether it's your first day on the job or you are a twenty year veteran you are bound to learn alot. Food service managers will find this book to be an excellent foundation for your organizations training program.
Customer Reviews:
Valuable Traing Tool.......2007-07-21
This book covers all of the details that are so often left out while training waitstaff and associated restaurant employees. We use it extensively for initial training and reference.
Easy to Use.......2006-06-16
Opening a dining establishment is complex. There are many different things that need to be taken into consideration from food costs to training of employees. For those who have never had a restaurant before, the training of employees could be a little intimidating, especially when it comes to those who interact with the customers and whose service could make or break the business, the wait staff. This book takes the bewilderment out of hiring and training these very important people.
The book is comprehensive and follows a logical pattern which eases the reader into the business almost effortlessly. It is an all inclusive book which details different jobs which make up the wait staff from hosting to bussing. Most of the book is centered on service of the tables though. It explains everything from how to set the table to presenting the check at the end of the meal.
There is a special section on how to deal with the youngest of the customers as well as important issues which the customer does not see such as side work and dealing with customer complaints and the difficult customer. There are even tips on laws that regulate the industry such as alcohol and IRS laws. As with any other job in the restaurant, safety and sanitation is also a very important part. Taking the complexity out of hiring and training of these employees is bound to help everyone out.
Also in Spanish.......2005-07-14
Just a note to say this book is also published in Spanish for students and staff members
An excellent guide!.......2004-10-26
This is an excellent book. It's very thorough and the section on alcohol service was especially good. Highly recommend!
Product Description
A successful beverage operation is much more than top-shelf cocktails. In todays market, whether running a stand-alone business or one incorporated into a restaurant, hotel or food service operation, the successful bar operator needs product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology. All this and more is detailed in this new inclusive guide. More than just recipes, it will show you step by step how to set up, operate and manage a financially successful beverage operation. This book is ideal for professionals in the hospitality field as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline your bar or beverage operation. Existing operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites and operating and cost cutting ideas. The companion CD-ROM contains all the forms from the book for easy use in a PDF format, and a 100+ page business plan in Microsoft Word.
Customer Reviews:
Nice Reference.......2007-09-13
Bought this book, very detailed info for operating you bar. The only down side is the size of the font. The font is huge compared to most other books and that makes it a little difficult to read.
A True Handbook for the Profession.......2007-01-26
The Professional Bar and Beverage Managers Handbook has the look and feel of an encyclopedia on the outside, and the contents of a detail oriented bar entrepreneur on the inside. It's a large book, with large print, which leaves plenty of room for margin notes. The book is quite comprehensive and covers end to end, everything to consider when opening and running a bar or nightclub.
The opening chapter provides an extensive overview of opening a bar. It suggests several questions to ask yourself, offers how to conduct market research and analyze your competition and tips on financial planning. This chapter also goes into creating a business plan and provides a 50-page sample business plan to model on the accompanying CD-ROM.
The depth and breadth of detail covered is quite impressive. Topics covered include laws of various states, how to properly prepare and serve drinks, controls, finances, and so much more. An example of the detail can be found in chapter 7, where a section goes into the process of properly pouring a beer. Additionally there are several web links sprinkled throughout the pages pointing the reader to a variety of suppliers and vendors.
Some information may seem over simplified, or common sense, such as the section on "The Qualities of a Good Employee," however this is offset by the overall thoroughness of each section and truly contains the level of information one would expect in a bar manager's handbook.
The CD-ROM is chalk full of forms and charts. The same documents that are contained in chapter 19 are conveniently stored as PDF files for ease of printing. These documents range from alcohol awareness charts inventory control reports and more. My only qualm with the CD-ROM is that the forms are not stored in a format easily edited by end users.
The book is a little pricey, but considering all that's packed into it, there is no question that you'll get more than you pay for, and something you'll want on your shelf. You'll find it at Amazon.com. Bottom line, if you're already a bar or nightclub owner, you could gain some new information, and if you're thinking about opening a bar, you'll have a better idea of what it takes.
Can't go wrong here........2006-09-24
This is no casual companion, but a professional bar manager's handbook which was over two years in the making: as such, it goes far beyond the usual focus on recipes to cover all the basics on how to set up, operate and manage a successful beverage operation. All kinds of bar operators receive tips on trends, marketing, equipment and products, and more. Professionals seeking a comprehensive manual to the business can't go wrong here. And yes, it does include recipes - lots of 'em. And a companion cd-rom packed with information.
Diane C. Donovan
California Bookwatch
The best bar management book in the market!.......2006-08-22
The Professional Bar and Beverage Manager's Handbook is a hefty hardback, and serves as a comprehensive guide to the successful management of bars, pubs, and night clubs. This volume comprises nineteen chapters that cover diverse topics such as how to make a gin and tonic, hiring and firing employees, to tips on how to recognize fake IDs.
A unique and useful feature of this book is the clear state-specific legislation that regulates bar operation in each area. For instance, in Arizona, Happy Hour Laws dictate that no free drinks may be given to patrons, and that bartenders must be age 19 or over in order to pour, sell, and serve alcohol.
Easy to reproduce sample forms include the most common forms used in restaurant management, such as a Receiving Checklist to a Pour Cost Chart form, but also include unique and useful forms such as a robbery description form. A handy companion CD-ROM is included in the volume, and provides forms critical to any successful bar operation, including a sample business plan.
Other useful features of this book include a glossary of bar and management terms, as well as a reference list of manufacturers and service providers. The Professional Bar and Beverage Manager's Handbook is highly recommended for anyone involved in bar and night club operations.
Those Planning To Open A Bar Need This Book.......2006-08-21
I found the format of this book to be very sturdy. The hard cover and strong binding almost guarantee this book will have a nice long life. The larger size of the book allows for larger print inside, which I found much easier to read than many smaller format items.
The text itself is very detailed. In a step-by-step fashion, the authors guide prospective bar, tavern or night club owners through the process of opening a successful business. With relatively short chapters - full of bulleted, numbered lists - this title will be a great resource in those moments when a bar owner needs to find something in a hurry.
This title is all inclusive, as it covers subjects from money matters to food preparation and storage. If you can only buy one book about opening a tavern or bar, this is one you should consider.
Chapter 18 will surely be a popular chapter, reviewed again and again by club owners. Tables giving an overview of all the laws are included. Each of the states are put in order alphabetically, including information on age of service, maximum alcohol per drink, happy hour laws, and server training.
Although not a book that is necessary for the general population, this book definitely deserves a spot on the bar, tavern and night club owners' shelves.
Book Description
Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.
Customer Reviews:
Perfection.......2004-04-17
There is nothing this book has left out. I had gotton so many books before this one but this one literally answered all the questions i needed answered. I use it as a point of refernce daily.
It is clear Mr. Hansen is an expert amoung experts in his field. He speaks to you like you were in a room. Explains thoughrally. Leaves no stone unturned. If you are like me and starting your own business or want to be in the industry, this is surely the book.
Sometime I read it just for my reading pleasure. That is how much I love it.
Excellent.......2001-12-07
Bill Hansen speaks from the authority of years in the business, and I am amazed at how thoroughly he covers not only the interesting aspects of catering, but the seemingly mundane (which become not so mundane when not managed right). The book's passion, sheer informational content, and clear writing make it worth every penny.
Book Description
The complete handbook for the world of the concierge. This book was written from first hand experience and addresses all situations involving a hotel concierge from the philosophy to the the paper clips. It is a comprehensive guide to the hotel concierge. It can be used as a textbook or for training purposes as it has lesson plans and workshhets included.
Customer Reviews:
A "Must Read" for the "Five-Star Minded" hospitality professional (or, future professional)!.......2007-09-13
I found this book by chance as I was browsing titles and was very taken by its title. I was very pleased with its content. I found it to be textbook-instructional regarding concept and practice, as well as a general guide for setting up one's own concierge operation - whether that be in a hotel, corporate office building, or other high-profile "hub" service environment. After having spent more than 20 years as a NYC hotel manager, I found this book a refreshing read. It helped me reaffirm within myself the reasons why I pursued a hospitality career in the first place. I was additionally pleased to have discovered that I had actually worked with some of the hospitality professionals given credit by the author during my own career!
OK for beginners...........2007-07-12
This is a good "starter" book for a new Concierge. I have been a Concierge for 10 years and purchased this book to keep me "fresh". It was not useful at all. If you want to become a Concierge, you can't learn what you need to know from a book - it takes A LOT of hands on experience in a busy hotel to be able to adapt to any Concierge situation. But, if you are starting up a new Concierge desk, the forms are helpful.
a very useful book for people in hospitality industry.......2007-01-12
The book is very useful especially for the professionals in the hospitality industry and guest services. Easy to understand and follow, full of real case studies. Can be referred in trainings of concierge clerks.
Comprehensive Guide. Price Varies: from 30 to 3,000.......2006-12-22
I bought this book for my brother who is a Chef Concierge. As I was looking for a title, I came across some interesting findings about "Ultimate Service", which I share in this review. I am not a professional in the field, but this handbook seems indeed very comprehensive and effective. It is not about setting up a small business, but what the profession actually is and how it is managed on a daily basis. My two main points are as follows.
First, nowhere on the internet I could find the content list showing the book structure. So, as I now have the book, regrouping its 17 chapters, these are the main topics in panoramic view: 1) philosophy and ethics; 2) the profession in general; 3) relationships and mentality; 4) routine management (huge part); 5) dealing with the press, and coping with stress and angry customers; 6) industry, technology and the future of the profession; 7) appendix with management forms.
Second, you need to consider buying this book asap. I phoned Prentice Hall (publisher) to get the content list (above), and found out that the book is out of print, and that they no longer have rights over it. I then realized why the publisher has no memory of the book, when I came across one of Holly Stiel's websites: a very elegant, New Agey business project focusing on customer service, now selling a repackaged version of the same ideas in a book with CD-ROM for $3,000 (no typo here). So, think hard and answer: why pay $3,000 if you can get the essence for $30 (while it lasts)?
In sum, I recommend this book, both for its substance and price.
Excellent .......2006-11-04
I feel that this book was exactly what I was looking for in relation to pursuing a career as a concierge in a hotel. It was very thorough and is already saving me a ton of time on research and gives a great feeling of authenticity and enthusiasm in how to deal with the public.
Product Description
Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers. One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a wedding This book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline
Customer Reviews:
The Professional Caterer.......2007-02-12
A must have book for a new Caterer starting their own business.
College-level culinary schools in particular must have this reference.......2006-06-20
If you want to enter the catering business, there are plenty of lighter guides on the topic on the market - but if you're really serious about professionally entering the business, you can't be without THE PROFESSIONAL CATERER'S HANDBOOK: HOW TO OPEN AND OPERATE A FINANCIALLY SUCCESSFUL CATERING BUSINESS. A cd-rom supplements the weighty exploration which is actually a detailed manual of step-by-step instruction on all the basics. From bookkeeping and handling profits and loss to considering the pros and cons of professional equipment, there's no better guide on the market. College-level culinary schools in particular must have this reference.
Diane C. Donovan
California Bookwatch
From BOOK NEWS, Inc. May 2006.......2006-05-08
This guide to starting and operating a catering business outlines ways to find locations, business plans, marketing, management, staff, menu planning, food safety, and layout and equipment. Some of the topics discussed are laws, regulations, and licenses; computers and software; websites; public relations; beverage functions; pricing; food presentation; cost controls; sanitation; recordkeeping; home-based catering; and adding catering to a restaurant. The accompanying CD-ROM contains forms and a sample business plan.
Reference & Research Book News
May 2006
Shannon Hendrickson
Book News Inc.
5739 NE Sumner Street
Portland, OR 97218
An Indispensable Addition.......2006-05-08
"THE PROFESSIONAL CATERER'S HANDBOOK: HOW TO OPEN AND OPERATE A FINANCIALLY SUCCESSFUL CATERING BUSINESS" by Lora Arduser and Douglas Robert Brown.
This book is an indispensable addition to any would be caterer's library. If you have thought about turning your catering skills into a full time business this book will open your eyes to all that is involved in starting and operating your own catering business.
Any and every aspect of operating your own successful catering business is included in this fabulous book. The authors start by talking about the skills needed to open and operate your own catering business, the give you a step by step planning guide to developing your business goals and plan.
Each chapter of this text skillfully builds on the last one to provide you with a comprehensive handbook to answer all your questions. Should you own or lease, what laws should you be aware of, how to market your company, how to set up the event, staffing, which equipment to purchase, and should you start as a home based catering company? These are only a few of the thousands of answers you will get from reading this handbook.
From the very first page of the book the author's are getting you excited about opening your own catering business. The tone of the book is uplifting and positive and will make you feel like you could do this!
The book also comes with a companion CD-ROM that will provide additional resource material including tons of business forms to get you started. This book is great for anyone in the catering business, weather a seasoned business owner or just in the contemplation stages of owning their own business; this book will be an invaluable source of information.
An informative introduction and comprehensive guide to properly establishing and managing a catering business.......2006-05-05
The Professional Caterer's Handbook: How To Open And Operate A Financially Successful Catering Business (With CD-Rom), expertly co-authored by Lora Arduser and Douglas Robert Brown, is an informative introduction and comprehensive guide to properly establishing and managing a catering business. Comprehensively mapping out an easy-to-follow, "user-friendly" compendium of strategies and tactics for establishing a company name and reputation, The Professional Caterer's Handbook presents logical and effective advise vitally important for all aspiring catering entrepreneurs. The Professional Caterer's Handbook is very strongly recommended as instructional reading for all small catering business developers, those hoping to create a professional catering business, and for those seeking to expand their catering business.
Product Description
Gathering people together for a special event is always a challenge even for the experienced planner for each event is unique. This book is designed to empower any planner to meet all challenges that surround a production. Whether you find yourself in charge of one important event or you have chosen event planning as a career, you want your events to be incredibly successful and remembered for years to come. A memorable event is one that flows smoothly with every detail carefully orchestrated and produced meticulously with the participant in mind. Successful events do not just happen; they are the result of hard work, creativity, awareness, and careful attention to detail. Every detail! Successful Event Planning is the most thorough, concise, and easy to follow event planning book available. From the initial concept to ongoing management, this book has techniques to increase your chances of success and systems to avoid many common mistakes. It shows you dozens of ways to save time and money and introduces you to every facet of the planning process. This ultimate guidebook equips the reader with new ideas, support, and creative problem-solving skills. The chapters follow the dynamics of the actual event planning process and are supported by extensive checklists and timelines. As the reader undertakes the complexities of daily responsibilities and tasks, Successful Event Planning inspires efficiency and confidence and makes it possible to stay on track. Whether you are a professional or a novice, you will find this guidebook a must-have if you are planning the Academy Awards or your daughter's wedding. The information found in this book is suitable for creating any event for any theme, size, location, or budget. Two significant, timely, and relevant advantages this book offers that you will not find elsewhere are Environmental Friendly practices and the latest up-to-date technology applications and gadgets. **2007 Eric Hoffer Book Awards: Notable in Bus
Customer Reviews:
Great Book for all Levels of Event Planners.......2007-07-05
This book is a fount of knowledge. Its simple to read and easy to follow. I thought it would be a person spouting about how great they are and not alot of practical information. But I was wrong. This book is helpful in many ways: for the beginner it provides a practical guideline to get started; for the intermediate planner it provides further ways to improve what they have begun; and for the advanced planner it hones their skills with the latest ideas and information.
For myself as an advanced even planner, it confirms that I am right on track with the trend for event planning. The CD with the forms and such are very useful and easy to customize for each planner or event.
I have already recommended this book to a large organization to use to train other event planners!
Event Planning made easy.......2007-04-11
This is a great high level overview of event planning. I am still looking for a reference with more detailed checklists and events of a more civic nature. But it was great to get the accompanying CD to use to start making your own checklists. And a great way to see all the possible areas that could be involved with planning events, especially large ones.
Very informative.......2007-04-09
Having to plan an event? First time or old pros needing a refresher go no further than this book. Shannon Kilkenny has outdone herself here with step by step instructions and tips to walk you through the whole process of planning and executing even the most difficult event you've ever faced. I found the charts, lists and forms both in the text and the copies on the CD ROM for easy print out to be the most beneficial.
I think the best thing about this book is that you can take away something from reading the whole book cover to cover. But you can also take away information from individual chapters if the whole book doesn't apply to you. The best example of this I can give is that my mother was panicked last week over trying to plan my little sister's 16th birthday. I told mom that while I'd only read this book last week for a friends baby shower that I thought she might want to take a peek at it. When I came over the day before my sister's party to help with setup my mom said that the book had more than paid for itself. It had shown her a much less stressful way to do what she was trying to do. She said that she skipped the chapters aimed at event planners but that a lot of the later chapters helped her immensely in avoiding disaster or over planning for the party. This is a definite read for anyone trying to plan an event from the smallest birthday party to a large banquet or conference.
If you want the depth, Complete Guide to Successful Event Planning is the item of choice........2007-04-07
If a reference to planning events is needed you can't do better than Complete Guide to Successful Event Planning, a pick for planners and public libraries alike. Here's all the basics for planning all kinds of events, from seminars, receptions, weddings, dances, reunions and retreats. From money-saving tips and identifying and reaching target markets to choosing dates and designing events, it covers all aspects from budget to set-up and beyond. A few other guides cover this topic lightly - if you want the depth, Complete Guide to Successful Event Planning is the item of choice.
An Inspirational Guide To Success! .......2007-03-26
I've planned successful corporate Christmas parties, software user group conferences, non-profit fundraisers, weddings, church gatherings, and awards banquets but I found new ways to enhance my services and make the processes flow more smoothly when I read "The Complete Guide to Successful Event Planning".
Shannon Kilkenny provides comprehensive planning guidelines in a way that stimulates further brainstorming and creativity. She teaches you how to easily and systematically envision, create and run a fantastic event that will be memorable for all of the participants, enjoyable for the planner, and profitable when appropriate.
I particularly liked her advice on "greening" your event. Providing organic meals and other environmentally friendly offerings sends a positive message to participants, the community and potential clients. People want to hire event planners who are responsible people. What better way to demonstrate and promote your services than to host an event that is appealing, well-run and certified as environmentally sound?
This book does an excellent job of guiding you through the process of planning a successful event and is a must have for anyone who may be called upon to coordinate a gathering.
Book Description
An easy, learn-by-doing introduction to hotel front office operations
Hotel Front Office Simulation: A Workbook and Software Package offers a direct, experience-based approach to learning hotel front office operations. An extremely practical and easy-to-use learning tool, it works equally well on its own or in conjunction with virtually any front office operations or hotel management textbook. As an invaluable source of virtual on-the-job training, it is an outstanding resource to help prepare students to meet the fast-paced challenges of a hotel front office.
How It Works
The workbook and software move step by step through each part of the guest cycle, from the reservation process to the night audit. Exercises at the end of each workbook chapter help students apply and reinforce what they've learned. The CD-ROM and data disk feature front office simulation software adapted from INNSTAR, the hotel property management system used by hundreds of hotels. The software features a 25-room virtual hotel that helps users practice and hone their front office skills in a remarkably true-to-life setting.
What It Covers
- Taking, changing, and canceling reservations (for individuals and groups)
- Checking in/registering walk-ins and guests with reservations
- Handling posting and folio management
- Performing tasks that involve housekeeping, maintenance, and other departments
- Running a full night audit and reading the reports
Book Description
The recipe for a successful restaurant—now revised …
In this revised edition, aspiring restaurateurs will find everything they need to know to open a successful restaurant, including choosing a concept and location, creating a business plan, finding the cash, and much more. New content includes information on tips, tip-outs, and reporting for the entire staff, choosing the best POS system, setting up a bar and managing the wine list, and making the bottom line look good long-term.
-Restaurants are a high-risk venture, but starting a bar or restaurant is still one of the most popular new business ventures (Cornell Univ/Mich State)
-Overall industry sales are projected to hit $476 billion for 2005, a 4.9% increase
-The industry employs a workforce of 12.2 million in more than 900,000 restaurants nationwide (National Restaurant Assn.)
Customer Reviews:
Too Idiotic.......2007-03-26
This book was a little too basic for really offering much help in the restaurant business. I was hoping to read about a few examples or case studies but the book seems geared more for devising cutesy by-lines and adages for select basic points. Instead of comparison figures for food costs or start-up costs, the book describes clean-up hints that seem common sense. The author also devoted a large section to franchises and opening up second restaurants that seemed geared for McDonalds franchisees versus independent restauranteurs.
A cornucopia of information.......2006-03-07
This is an incredibly detailed and comprehensive book. The first part delves into the broad knowledge base you'll need to acquire in order to do a good job in your chosen profession. Running a restaurant involves everything from accounting to cooking, dishwashing to equipment repair, and while you'll rely heavily on the advice and aid of professionals, you also need to know as much as possible on your own.
No matter how early in the process you are, you'll find something for you here. Cannon describes business plans for restaurants, site choice, finding investors, hiring staff, managing risks, purchasing your equipment and materials, marketing, and so on. There's even a series of checklists in the appendices describing the things you should have done by certain periods before your restaurant opens.
Whether you want to open a fast-food franchise or a fine dining establishment, this book has plenty of advice for you. It covers all the various restaurant-type options and the issues dealing with each. A large portion of the book deals with the operation of your restaurant, from the kitchen, to the dining room, to hospitality, quality, service, cleanliness, and even the serving of alcohols--whether you're talking fine wines or a bar.
One of the book's strengths is its approach toward finding, keeping and coaching staff. Cannon strongly believes that the restaurant business is all about people--both your customers and staff--and that the best way to do a good job in these areas is to care about people.
Finally the book deals with growing your business, optimizing your profits, and, if things go well enough, deciding when and whether to expand or open a new restaurant.
The appendices include all sorts of calendars, checklists, forms, guidelines, and lists of additional reference materials.
If I planned to open a restaurant I would read this book at least three times and make copious notes. I found myself nodding along frequently, impressed by the common-sense suggestions and Cannon's application of them to the specifics of the restaurant world. The writing style is engaging and interesting, including fascinating stories and entertaining tidbits to keep some very thick reading from becoming boring. Cannon has run many restaurants himself and consulted for many more, and his copious experience certainly shines through.
Book Description
The Sports Event Management and Marketing Playbook is a step-by-step guide for the real world, offering expert advice on how to properly build sports events into successful and financially viable properties. Authored by a successful professional who's in the trenches every day, this helpful resource offers both first-time planners and seasoned organizers with the expertise and framework for staging top-quality sports events at any level - from the community to the global stage.
Along with practical checklists, tables, figures, and forms, The Sports Event Management and Marketing Playbook features:
- "Sideline Stories" presenting real-life examples of the development, management, and execution of sports events
- "Coach's Clipboard" featuring questions and thought-provoking intellectual exercises that enable readers to apply the lessons of every chapter to hypothetical situations
This book is part of The Wiley Event Management Series.
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- The Two Fat Ladies Full Throttle
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- Web ReDesign 2.0: Workflow that Works
- When in Germany, Do as the Germans Do: The Clued-In Guide to German Life, Language, and Culture
Books Index
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