Professional Dining Room Management
The service supervisor′s job is a key one in the restaurant business because a large part of the guest′s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught.
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Produktdetails
Weitere Autoren: King
- ISBN: 978-0-471-28934-0
- EAN: 9780471289340
- Produktnummer: 1769646
- Verlag: John Wiley & Sons
- Sprache: Englisch
- Erscheinungsjahr: 1988
- Seitenangabe: 224 S.
- Masse: H22.9 cm x B15.2 cm x D1.3 cm 351 g
- Auflage: 2. Auflage
- Abbildungen: Paperback
- Gewicht: 351
Über den Autor
Carol A. King is the president and founder of The Qualityservice Group, a management and systems consulting firm for the hospitality industry. Before founding her own firm, she worked as a systems and corporate cost controller for INHILCO (which operates Windows On The World and other restaurants and food shops in the World Trade Center, New York), and she was senior consultant for Pannel Kerr Forster & Company, Certified Public Accountants. Ms. King has written many articles and papers on management and marketing in the foodservice and hospitality industries.
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