Restaurant Front of House : More Sales with Better Customer Service
Language: English
Published by Independently Published Mai 2026, 2026
Series: Book 20 of 20 - CAIBOK
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 38.60
Quantity: 2 available
Add to basketItem description from seller
Neuware - Is your dining room profitable Improve profits by improving guest experience from the first greeting to the final transaction.'Restaurant Front of House' is written for operators who recognize that the dining room is a business system. Developed as part of the CAIBOK (Culinary Arts International Body of Knowledge) certificate program, this book applies the same structured, measurable standards used in professional culinary certification to front-of-house operations.This book addresses every dimension of FOH management: service standards, staffing and leadership, seating workflow, labor cost control, beverage and bar profitability, guest recovery, technology integration, compliance, brand identity, and long-term operational strategy. Each module delivers specific, applicable standards built for the realities of daily service - not general principles that dissolve under pressure.After reading this book, you will know how to: - Establish service standards that hold across every shift, every team member, and every table- Structure hiring, onboarding, and performance management to reduce turnover and build consistency- Control labor cost by daypart without reducing coverage or compromising service quality- Recover from guest complaints in a way that converts dissatisfied guests into returning ones- Design seating and workflow systems that increase table turns without rushing the guest experience- Build beverage and bar programs that contribute measurably to total revenue- Use POS data, reservation systems, and guest records as active management tools - not just administrative onesFor chefs, operators, and managers who are directly accountable for dining room results: independent owners, general managers, FOH supervisors, and working hospitality professionals building or rebuilding a service operation.…
Seller Inventory # 9798198476325
- Title
- Restaurant Front of House : More Sales with Better Customer Service
- Author
- Julio Alberto Daza Celis
- Publisher
- Independently Published Mai 2026
- Publication year
- 2026
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 13
- 9798198476325
- Item weight
- 341 grams
- Dimensions
- 229x152x13 mm
- Series
- Book 20 of 20: CAIBOK
Is your dining room profitable?
Improve profits by improving guest experience from the first greeting to the final transaction.“Restaurant Front of House” is written for operators who recognize that the dining room is a business system. Developed as part of the CAIBOK (Culinary Arts International Body of Knowledge) certificate program, this book applies the same structured, measurable standards used in professional culinary certification to front-of-house operations.
This book addresses every dimension of FOH management: service standards, staffing and leadership, seating workflow, labor cost control, beverage and bar profitability, guest recovery, technology integration, compliance, brand identity, and long-term operational strategy. Each module delivers specific, applicable standards built for the realities of daily service — not general principles that dissolve under pressure.
After reading this book, you will know how to:
- Establish service standards that hold across every shift, every team member, and every table
- Structure hiring, onboarding, and performance management to reduce turnover and build consistency
- Control labor cost by daypart without reducing coverage or compromising service quality
- Recover from guest complaints in a way that converts dissatisfied guests into returning ones
- Design seating and workflow systems that increase table turns without rushing the guest experience
- Build beverage and bar programs that contribute measurably to total revenue
- Use POS data, reservation systems, and guest records as active management tools — not just administrative ones
For chefs, operators, and managers who are directly accountable for dining room results: independent owners, general managers, FOH supervisors, and working hospitality professionals building or rebuilding a service operation.
"Synopsis" may belong to another edition of this title.
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