Overview

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.

Full Product Details

Author:   Bill Marvin
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 16.50cm , Height: 2.30cm , Length: 24.10cm
Weight:   0.506kg
ISBN:  

9780471551744

ISBN 10:   0471551740
Pages:   240
Publication Date:   09 January 1992
Audience:   Adult education ,  College/higher education ,  General/trade ,  Further / Higher Education ,  Undergraduate
Format:   Hardback
Publisher's Status:   Out of Stock Indefinitely
Availability:   Out of print, replaced by POD  
We will order this item for you from a manufatured on demand supplier.

Table of Contents

Momentous Minutiae. Outside Oversights. Annoying Impressions. Table Transgressions. Environmental Apathy. Menu Missteps. Service Stumbles. Attitude Errors. Vacant Verbiage. Culinary Catastrophes. Beverage Blunders. Cleaning Calamities. Restroom Repulsion. Family Fiascos. Disabled Disasters. Teenage Turnoffs. Elderly Irritations. Management Mistakes. Closing Comments. Helpful Homework.

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