The Professional Service Guide: Operations Management

This body of work, covering four knowledge areas critical to a successful restaurant vocation, assists managers as well as foodservice staff to develop the consummate skills required to efficiently handle all aspects of a front-of-the-house career. Designed as both a learning instrument and a floor technical reference, this expanded Guide features new chapters on hiring, preventing theft, training on culinary knowledge and advanced dining room techniques, plus an overview of technology in today’s restaurants and business image development. This definitive series allows you to directly apply the reports, principles, strategies and well-illustrated step-by-step service techniques, enabling the optimization of your objectives by maximizing sales and customer satisfaction.