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Textbook
Professional Dining Room Management, 2nd EditionISBN: 978-0-471-28934-0
Paperback
224 pages
January 1991, ©1988
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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Types of Dining Room Service.
Dining Room Organization.
Quality Service Standards.
Service Staff Behavior and Appearance Standards.
Beverage Service Standards.
Responsible Beverage Service.
Dining Room Operation.
Merchandising and Sales Promotion.
Meeting the Public.
The Basics of Supervision.
Motivation and Job Performance.
Training.
The Employee Handbook.
Supervising a Unionized Staff.
Controlling Dining Room Labor Cost.
Cashiering and Revenue Control.
Bibliography and Training Materials.
Index.
Dining Room Organization.
Quality Service Standards.
Service Staff Behavior and Appearance Standards.
Beverage Service Standards.
Responsible Beverage Service.
Dining Room Operation.
Merchandising and Sales Promotion.
Meeting the Public.
The Basics of Supervision.
Motivation and Job Performance.
Training.
The Employee Handbook.
Supervising a Unionized Staff.
Controlling Dining Room Labor Cost.
Cashiering and Revenue Control.
Bibliography and Training Materials.
Index.
Related Titles
Food Service Operations & Management
Resources for
Instructors
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