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Dining room and banquet management : 2 rd ed.

Tác giả: Anthony J. Strianese

This text is designed to be a manager's guide for successful service. The first section emphasizes the history, importance and proper guidelines of service along with the appearance and sanitation of the restaurant and its staff. Part two is designed to teach an individual proper methods to manage...

Food & beverage provision

Nhóm Tác giả: Operational management

Presenting to styles of service, table service, counter service, planning and design, sales control.

Dining room and banquet management : 2nd ed.

Tác giả: Anthony J. Strianese

This text is designed to be a manager's guide for successful service. The first section emphasizes the history, importance and proper guidelines of service along with the appearance and sanitation of the restaurant and its staff. Part two is designed to teach an individual proper methods to manage...

Supervisory skill builders for restaurant and foodservice operations : improving employee performance: 3th ed.

Nhóm Tác giả: A nonprofit educational foundation

Overview; How well do you improve employee performance?; Performance improvement techniques; Using diversity to improve employee performance; Performance reviews; Termination.

Supervisory skill builders for restaurant and foodservice operations : staffing and scheduling: 3th ed.

Nhóm Tác giả: A nonprofit educational foundation

Overview, How well do you conduct staffing and scheduling?; Staffing; Scheduling.