Synopsis
Put the spotlight on service with this astute guide. It comprehensively covers one of the important, yet often intangible, aspects of the restaurant business. While other books offer general information on hospitality, Goodman offers the most up-to-date, specific, step-by-step procedures for dealing with customers and the employees who serve them. The Management of Service for the Restaurant Manager features a thorough review of service and comprehensive information on quality assurance, conventions and meetings, and room design.
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From the Publisher
The Management of Service for the Restaurant Manager is appropriate for any service course on dining room management, banquet management, food and table service management, or food and beverage service.
Current hot topics in service management quality, conventions and meetings, and room design are integrated throughout the text.
Each chapter includes clear figures and diagrams, so students can see the theory in practice.
A comprehensive set of appendixes gives students ready reference to some of the more day-to-day chores in dining room management.
"About this title" may belong to another edition of this title.
