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!
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.
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
Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.
Download Description
Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.
Customer Reviews:
An excellent educational tool!!.......2007-09-03
This book was exactly what I needed after being out of the catering sales business for a few years. It covers it all! I would definitely reccommend!!
Wonderful book!.......2003-03-12
I had to buy this book to study for a catering certification test, and I was anticipating a dull, dry rehash of things I already knew after 5 years as a caterer. But, I was pleasantly surprised. It is written in a most readable manner, and I learned so much I didn't know, which makes me so much more professional. I recommend it highly.
On-Premise Catering.......2002-11-17
The book is good, however I can only print 25 pages every 10 days, so in about 6 months, I will have my printed book. I am very disappointed in the fact that I was very mislead in buying this book, it doesn't tell you that you can only print minimal pages and can only use the e-book from your home. Well, I don't work at home, I work in a hotel. I will not buy from Amazon again because they did nothing to help me with this matter.
Great!.......2000-12-17
This is a great reference book. I have been in catering for 15 years, and there is a lot of stuff in this book I never knew!
Customer Reviews:
Southern Bus Boy.......2006-06-13
I have been wanting to open a restaurant for several years now. I work in a seafood restaurant in a northern Mississippi town, and I don't know, I guess serving people is just in my blood.
I am a big Howard Cannon fan. I do wish that the book was a little more detailed, but I believe he really loves the business. If you want to open a restaurant, buy this book.
I'd also recommend Running a Restaurant for Dummies.
A must for new and veteran restaurant operators.......2005-08-07
Mr. Cannon covered all issues necessary to help with any suprises in the restaurant business. I continue to use it whenever problems arise.
Readable book with common-sense and valuable expertise.......2005-07-17
I have no links of any kind to any party involved in producing or selling this book. I came to this book with only low-level restaurant work knowledge, but with the idea I might set one up. So far it's only an idea. Though I have run businesses, the management and ownership side of the restaurant business is new to me.
I know that if I go into restaurants I will be competing with experienced operators. I will need to try and catch up quickly (or lose money and make errors). One important lesson my business experience has taught me is that advice from those in the know is pure gold.
So, considering a restaurant business, I bought this book.
In my opinion it is first-class. It's well-written, clear, comprehensive, quite entertaining, and the points he makes are good solid management points. It's just what I was looking for.
Basic Knowledge.......2005-03-31
I was expecting a little more detail than what this book delivered. It mostly goes through basic business information that can be found on the internet. I thought the timeline, forms, and employee scheduling sections were useful. However, I guess since it is a "Complete Idiot's Guide," I should not have expected it to be more than basic.
Just the Basics.......2003-09-05
For someone coming in with no knowledge at all of the restaurant business, this is not a bad general guide.
I was a little disapointed however at the terse treatment the author gave to money processing in the restaurant.
There are many types of restaurant computer systems(POS) and lots of systems to accept checks and credit cards. Since in most restaurants these payment forms far outdistance cash, it would be helpful to include some of the basic credit card processing provisions and information about terminals. Merchants are misguided and ripped off all the time on check and credit cards sytems that are not proper for the specific restaurant. The topic deserves a chapter, not just a few paragraphs.
Book Description
"This manual makes food safety and HACCP simple to understand and easy to implement…very practical, yet comprehensive." —D. J. Inman Southwest Regional Food Specialist U.S. Food and Drug Administration The HACCP Food Safety Manual Developed for NASA in the 1960s, Hazard Analysis Critical Control Points (HACCP) represents a logical step forward in food safety management. Food safety issues have become so complex that traditional attention to cleanliness and maintenance is not enough. HACCP, the new tool to enhance food safety management, looks at food preparation step by step to identify the root causes of potential problems and to establish corrective or control measures. This food safety approach is being adopted by the USDA, FDA, and numerous state and local health departments. It is advocated by the Colorado Restaurant Association Education Fund, AFC Colorado Chefs de Cuisine, and the American Dietetic Association, and is being utilized effectively by such major chains as General Mills and Taco Bell. The HACCP Food Safety Manual, written by a noted food safety consultant and trainer, is
- The first easy-to-understand, comprehensive HACCP manual
- An easy-to-follow guide to all HACCP techniques, processes, and procedures
- Trainer-tested in the Managers' Food Safety Certification Program sponsored by the FDA, Denver Department of Public Health/Consumer Protection, International Food Service Executives Association, and American Society of Hospital Foodservice Administrators
- Illustrated throughout with flowcharts and diagrams
- Complete with posters, transparency masters, and other valuable training aids
Customer Reviews:
Updates Pleases!.......2005-09-15
This book is in bad need of updating. If I had known, I would not have bought it. I bought this book to use in a project in culinary school, but I had to find information in other books because the information is so out of date.
The awareness of food safty in this book is captavating.......1999-10-01
The H.A.C.C.P After reading the book it changes my whole perspective on catering. I would like to no if you can give me some feed back on applying these safty regulations, if running a bussiness from home. And what requirements do you suggest for safe in house catering.
Average customer rating:
|
Handbook of Meat, Poultry and Seafood Quality
Terri Boylston
Manufacturer: Blackwell Publishing Limited
ProductGroup: Book
Binding: Hardcover
 Hospitality, Travel & Tourism
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ASIN: 081382446X |
Book Description
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:additivesaromacolorcontaminantsflavorsmicrobiologymoisturemouthfeelnutritionpackagingsafetysensory attributesshelf-lifestabilitytaintingtexturewater activityEditor Leo Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source.
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- The World Is Flat [Updated and Expanded]: A Brief History of the Twenty-first Century
- Tom Clancy's Net Force #7: State of War CD (Tom Clancy's Net Force)
- Trade Show & Event Marketing: Plan, Promote & Profit
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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
- About Wine
- About Wine
Books Index
Books Home
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The Waiting Game: The Essential Guide for Wait Staff and Managers
