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The Surprise Restaurant Manager
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Book Synopsis The Surprise Restaurant Manager by : Ken McGarrie
Download or read book The Surprise Restaurant Manager written by Ken McGarrie and published by . This book was released on 2021-04-28 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Success as a restaurant manager is a constant quest to level up your game and your team-without sacrificing your sanity along the way.
Book Synopsis The New Restaurant Manager by : John Self
Download or read book The New Restaurant Manager written by John Self and published by . This book was released on 2021-01-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Front of the House by : Jeff Benjamin
Download or read book Front of the House written by Jeff Benjamin and published by Simon and Schuster. This book was released on 2015-03-31 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the bestselling tradition of Restaurant Man and Setting the Table, Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service. Great restaurant service is a gracious art that's been studied, practiced and polished by Jeff Benjamin, two-time James Beard Award nominee and managing partner of Philadelphia's acclaimed Vetri family of restaurants. Sagacious and observant, he beckons us behind the scenes for an insider's look at reserving a table, what your server thinks of you, what it takes to get ejected from a fine restaurant and a host of other revelations.
Download or read book Ask a Manager written by Alison Green and published by Ballantine Books. This book was released on 2018-05-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together
Book Synopsis The Heart of Hospitality by : Micah Solomon
Download or read book The Heart of Hospitality written by Micah Solomon and published by SelectBooks, Inc.. This book was released on 2016-10-11 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: Success in today’s rapidly changing hospitality industry depends on understanding the desires of guests of all ages, from seniors and boomers to the newly dominant millennial generation of travelers. Help has arrived with a compulsively-readable new standard, The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets by Micah Solomon, with a foreword by The Ritz-Carlton Hotel Company’s president and COO Herve Humler. This up-to-the-minute resource delivers the closely guarded customer experience secrets and on-trend customer service insights of today’s top hoteliers, restaurateurs, and masters of hospitality management including: Four Seasons Chairman Isadore Sharp: How to build an unsinkable company culture Union Square Hospitality Group CEO Danny Meyer: His secrets of hiring, onboarding, training, and more Tom Colicchio (Craft Restaurants, Top Chef): How to create a customer-centric customer experience in a chef-centric restaurant Virgin Hotels CEO Raul Leal: How Virgin Hotels created its innovative, future-friendly hospitality approach Ritz-Carlton President and COO Herve Humler: How to engage today’s new breed of luxury travelers Double-five-star chef and hotelier Patrick O’Connell (The Inn at Little Washington) shares the secrets of creating hospitality connections Designer David Rockwell on the secrets of building millennial-friendly restaurants and hotel spaces (W, Nobu, Andaz) that resonate with today’s travelers Restaurateur Traci Des Jardins on building a “narcissism-free” hospitality culture Legendary chef Eric Ripert’s principles of creating a great guest experiences, simultaneously within a single dining room. The Heart of Hospitality is a hospitality management resource like no other, put together by leading customer service expert Micah Solomon. Filled with exclusive, first-hand stories and wisdom from the top professionals in the industry, The Heart of Hospitality is an essential hospitality industry resource. As Ritz-Carlton President and COO Herve Humler says in his foreword to the book, “If you want to create and sustain a level of service so memorable that it becomes an unbeatable competitive advantage, you’ll find the secrets here.”
Book Synopsis The Restaurant Manager's Handbook by : Douglas Robert Brown
Download or read book The Restaurant Manager's Handbook written by Douglas Robert Brown and published by Atlantic Publishing Company. This book was released on 2007 with total page 1133 pages. Available in PDF, EPUB and Kindle. Book excerpt: Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!
Book Synopsis The Three Signs of a Miserable Job by : Patrick M. Lencioni
Download or read book The Three Signs of a Miserable Job written by Patrick M. Lencioni and published by John Wiley & Sons. This book was released on 2010-06-03 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: A bestselling author and business guru tells how to improve your job satisfaction and performance. In his sixth fable, bestselling author Patrick Lencioni takes on a topic that almost everyone can relate to: the causes of a miserable job. Millions of workers, even those who have carefully chosen careers based on true passions and interests, dread going to work, suffering each day as they trudge to jobs that make them cynical, weary, and frustrated. It is a simple fact of business life that any job, from investment banker to dishwasher, can become miserable. Through the story of a CEO turned pizzeria manager, Lencioni reveals the three elements that make work miserable -- irrelevance, immeasurability, and anonymity -- and gives managers and their employees the keys to make any job more fulfilling. As with all of Lencioni?s books, this one is filled with actionable advice you can put into effect immediately. In addition to the fable, the book includes a detailed model examining the three signs of job misery and how they can be remedied. It covers the benefits of managing for job fulfillment within organizations -- increased productivity, greater retention, and competitive advantage -- and offers examples of how managers can use the applications in the book to deal with specific jobs and situations. Patrick Lencioni (San Francisco, CA) is President of The Table Group, a management consulting firm specializing in executive team development and organizational health. As a consultant and keynote speaker, he has worked with thousands of senior executives and executive teams in organizations ranging from Fortune 500 companies to high-tech startups to universities and nonprofits. His clients include AT&T, Bechtel, Boeing, Cisco, Sam?s Club, Microsoft, Mitsubishi, Allstate, Visa, FedEx, New York Life, Sprint, Novell, Sybase, The Make-A-Wish Foundation, and the U.S. Military Academy at West Point. Lencioni is the author of six bestselling books, including The Five Dysfunctions of a Team. He previously worked for Oracle, Sybase, and the management consulting firm Bain & Company.
Book Synopsis Lead with Hospitality by : Taylor Scott
Download or read book Lead with Hospitality written by Taylor Scott and published by BenBella Books. This book was released on 2021-04-27 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Across all industries and levels of organizations, one key leadership trait inspires and motivates more than any other: hospitality. We have all encountered inspirational leaders who've helped us, taught us, encouraged us, pushed us to get outside our comfort zones, or motivated us to become the best version of ourselves. What is it about their leadership styles that inspires us to do more for our team and our personal and professional growth? Turns out, we admire these leaders for the same reasons we love our favorite hotels, resorts, restaurants, or bars: How they make us feel is essential. Members of today's workforce—especially millennials and Gen Z—are looking for inspiring environments and work that truly fulfills them. Before anyone is compelled to do anything they first must feel. Speaker, consultant, and hospitality industry veteran Taylor Scott knows that the most effective leaders approach their roles with heart, emotionally connecting with their team members before attempting to manage them. Scott draws from his two decades in leadership roles at respected hotels, resorts, and restaurants. He distills the principles of gracious hospitality, translating them into actionable leadership lessons which apply in any industry, such as: • How making people feel welcome fosters loyalty and keeps workers engaged with an organization's purpose • How serving people with empathy and compassion sparks workers' highest productivity • How making people feel comfortable encourages exploration, curiosity, and discovery while inviting everyone to lean into their creativity • How making people feel significant drives them to deliver their best work He also shares specific, practical steps you can take to put these principles into action. Scott shows how to connect, serve, engage, coach, and inspire your peers, teams, and even your own leaders. Lead with Hospitality is a call to action to connect with people on a human level which ultimately inspires teams, organizations, and companies to go to the next level.
Book Synopsis How to Rock Restaurant Management by : Katelyn Silva
Download or read book How to Rock Restaurant Management written by Katelyn Silva and published by Createspace Independent Publishing Platform. This book was released on 2017-04-04 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this straightforward and tip-filled book, Katelyn Silva presents her approach and strategies for not only building a team, but leading them effectively to have smoother shifts, happier guests and team members, and ultimately more money.--back cover.
Download or read book Managing written by Henry Mintzberg and published by Berrett-Koehler Publishers. This book was released on 2009-09 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: A half century ago Peter Drucker put management on the map. Leadership has since pushed it off. Henry Mintzberg aims to restore management to its proper place: front and center. “We should be seeing managers as leaders.” Mintzberg writes, “and leadership as management practiced well.” This landmark book draws on Mintzberg's observations of twenty-nine managers, in business, government, health care, and the social sector, working in settings ranging from a refugee camp to a symphony orchestra. What he saw—the pressures, the action, the nuances, the blending—compelled him to describe managing as a practice, not a science or a profession, learned primarily through experience and rooted in context. But context cannot be seen in the usual way. Factors such as national culture and level in hierarchy, even personal style, turn out to have less influence than we have traditionally thought. Mintzberg looks at how to deal with some of the inescapable conundrums of managing, such as, How can you get in deep when there is so much pressure to get things done? How can you manage it when you can't reliably measure it? This book is vintage Mintzberg: iconoclastic, irreverent, carefully researched, myth-breaking. Managing may be the most revealing book yet written about what managers do, how they do it, and how they can do it better.
Book Synopsis Restaurant Success by the Numbers, Second Edition by : Roger Fields
Download or read book Restaurant Success by the Numbers, Second Edition written by Roger Fields and published by Ten Speed Press. This book was released on 2014-07-15 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
Download or read book Cafeteria Management written by and published by . This book was released on 1921 with total page 970 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Perfect Meal by : Charles Spence
Download or read book The Perfect Meal written by Charles Spence and published by John Wiley & Sons. This book was released on 2014-09-22 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
Book Synopsis ServSafe ManagerBook with Answer Sheet by : National Restaurant Association
Download or read book ServSafe ManagerBook with Answer Sheet written by National Restaurant Association and published by Pearson. This book was released on 2017-06-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: definitive book for food safety training and certification. The new ServSafe � Manager Book, 7/e continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the most current ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Manager Book, 7/e focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety. The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce. Developed by the industry, for the industry, ServSafe� is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.
Book Synopsis The Professional Restaurant Manager by : David A. Hayes
Download or read book The Professional Restaurant Manager written by David A. Hayes and published by Pearson Higher Ed. This book was released on 2013-08-06 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.
Download or read book Setting the Table written by Danny Meyer and published by Harper Collins. This book was released on 2009-10-13 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
Download or read book Raise the Bar written by Jon Taffer and published by Houghton Mifflin Harcourt. This book was released on 2013 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bar and restaurant expert and host of Bar Rescue Jon Taffer offers a no-nonsense strategy for making your business successful by creating the right emotional reactions in your customers.
