Restaurant Service Basics

Restaurant Service Basics
Author: Sondra J. Dahmer
Publisher: John Wiley & Sons
Total Pages: 210
Release: 2008-10-06
Genre: Technology & Engineering
ISBN: 0470107855
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RESTAURANT SERVICE basics The essential guide to great service skills and techniques —now in a second edition No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today’s foodservice industry cannot afford to ignore the significance of excellent service. Restaurant Service Basics, Second Edition offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step-by-step instructions on everything a truly excellent server must do, from proper attire to order taking methods to dealing with difficult guests. This revised and updated Second Edition features: New coverage of technology use in restaurants, including POS systems Plentiful photos and diagrams that illustrate table settings, service styles, and much more Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service New teaching and learning features including learning objectives, key terms called out in the text, mini-cases, a resource of menu and service terms, and an expanded glossary End-of-chapter review questions and projects that incorporate real-life situations A comprehensive and concise resource for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-in-training, those who train them, restaurant managers, and hospitality students.

Restaurant Prosperity Formula(tm)

Restaurant Prosperity Formula(tm)
Author: David Scott Peters
Publisher: Advantage Media Group
Total Pages: 0
Release: 2020-01-28
Genre: Business & Economics
ISBN: 9781642250398
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Drawing on his decades of experience as a restaurateur, David Scott Peters offers this specific, hands-on guidebook for independent restaurant owners. Focusing on the operational and cultural aspects of running a restaurant, Peters offers a system--the Restaurant Prosperity Formula(TM)--that allows these businesses to not only survive but thrive in one of the world's most competitive industries. In this book (which the author calls "the most comprehensive restaurant owner manual you've ever read"), restaurant owners will learn the fundamentals needed to accomplish three goals: simplifying operations, making more money than ever before, and bringing balance back to their lives so they can enjoy the benefits of the first two goals! "David's no-nonsense approach strips down all the excuses and doubts in our heads as operators and then gives you the paint-by-numbers plan to make real change in your restaurant. The systems that are outlined in this book are both relevant and practical on their own, but David takes it a step further by teaching you how to implement them in your business and whom you need on your team to be successful." - Brad Hackert, director of restaurant operations, Flora-Bama "Foundation, systems, profitability, accountability, and actionable steps--this book has it all from a true industry expert!" - Darren S. Denington, CFBE, president, Service with Style "Think of this book as your personal, one-of-a-kind treasure map with a clearly marked path and a big X where the gold is. Bring your shovel because you'll be doing some digging." - Kamron Karington, founder and CEO, Repeat Returns

Restaurant Financial Basics

Restaurant Financial Basics
Author: Raymond S. Schmidgall
Publisher: John Wiley & Sons
Total Pages: 358
Release: 2002-10-02
Genre: Business & Economics
ISBN: 0471213799
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One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.

Restaurant

Restaurant
Author: Stephen C. Barth
Publisher: John Wiley & Sons
Total Pages: 384
Release: 2001-08-29
Genre: Business & Economics
ISBN: 0471402729
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How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: whatshould you do? A guest is choking in your restaurant's diningroom: are you required to assist? If the assistance causes furtherinjury, who is responsible? Your franchiser demands to see dailyreceipt totals: can you say no? Restaurant Law Basics prepares youto make the right decisions in these critical situations andhundreds of others. To avoid costly legal problems in your restaurant, begin withstep one: read Restaurant Law Basics. This completely practical,jargon-free guide gives you the tools you need to protect yourrestaurant from legal exposure of every kind. It preparesrestaurant managers to comply with the law and avoid or limitliability in virtually any situation---from hiring andmanaging employees and dealing with customer complaints to ensuringsafety and security, obeying regulatory requirements, and muchmore. Restaurant Law Basics features: * Manager's Briefs that focus on critical legal aspects ofyour operations * Realistic scenarios that are analyzed to help prepare you tomake the right decisions in challenging situations * Checklists to help you avoid liability before any incidentoccurs * A companion Web site that provides additional resources,training assistance, and more The Restaurant Basics Series provides restaurant owners andmanagers with expert advice and practical guidance on criticalissues in restaurant operation and management. Written by leadingauthorities in each field, these easy-to-use guides offer instantaccess to authoritative information on every aspect of therestaurant business and every type ofrestaurant---independent, chain, or franchise.

Restaurant Marketing That Works

Restaurant Marketing That Works
Author: Matt Plapp
Publisher:
Total Pages: 86
Release: 2021-06-29
Genre:
ISBN: 9781970063813
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Restaurant Basics

Restaurant Basics
Author: Bill Marvin
Publisher: Wiley
Total Pages: 0
Release: 1992-01-09
Genre: Business & Economics
ISBN: 9780471551744
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An easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view. Helps teach the details of good service, develop meaningful middle management training and establish definitive operating guidelines that enhance service. Explores the particular process by which customers form their opinions of restaurant service. Provides a competitive advantage for restaurant operators.

Restauranting 101: the Eight Basic Fundamentals

Restauranting 101: the Eight Basic Fundamentals
Author: Peter Harman
Publisher:
Total Pages: 200
Release: 2019-06-08
Genre:
ISBN: 9781072841951
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If you are a restaurant owner, manager, chef, or star of the future, this book will help you jump start your career. Even if you are the CEO of a big corporation, you will learn what the smart "little guys" are thinking. Most restaurant owners and managers are buried, trying to do 1,000 different things all at the same time. Starting today, Chef Peter Harman, The Food Guru and 40+ year restaurant veteran, will walk you step by step through Eight Basic Fundamentals that will catapult your knowledge into the Top 5% of all restaurant professionals. The Food Guru will explain the Eight Basic Fundamentals in actionable steps that will help you transform your restaurant from just OK or pretty good to Amazingly Great in the next 90 days! It's true, when you get serious, the transformation will happen fast. It's time to stop the madness. The journey of a thousand miles begins with the first step. The ideas in this book will not cost you one penny more than you are spending today, in fact this book will make you money - lots of money. All you have to do is read the book and follow the simple action steps. If you are ready to step up and make a positive change, Restauranting 101 is the book and today is the day! Think about it for a second, you have the opportunity of a lifetime right here, right now and the cost is under $10. What do you possibly have to lose? Just click the button and read the book! Restauranting 101, is a great investment in your future that just might change your life. The Food Guru Guarantee: If are not 100% Satisfied with this book, I will refund your money with no questions asked, plus I'll even refund you an extra dollar so you can tell your friends, even though you didn't like the book, you did make a 10% return on your investment.

Starting and Running a Restaurant

Starting and Running a Restaurant
Author: Jody Pennette
Publisher: Penguin
Total Pages: 314
Release: 2015-09-01
Genre: Business & Economics
ISBN: 1615648534
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Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get: • Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal. • Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans. • Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention. • Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool. • Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan. • Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.

The Restaurant

The Restaurant
Author: John R. Walker
Publisher: John Wiley & Sons
Total Pages: 434
Release: 2021-12-02
Genre: Technology & Engineering
ISBN: 1119762162
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THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.

Restaurant Concepts, Management, and Operations

Restaurant Concepts, Management, and Operations
Author: John R. Walker
Publisher: Wiley Global Education
Total Pages: 446
Release: 2017-11-30
Genre: Business & Economics
ISBN: 1119393582
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Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.