The Art of Hosting

The Complete Training Guide for Waiters and Restaurant Hosts

The Art of Hosting

Whether you're new to the business or you've been a server for years, The Art of Hosting will give you the tools you need to walk, talk and act like a seasoned pro. Filled with insider tips and info, this book will show you in clear, concise and easy-to-understand terms how to be an outstanding server in even the finest restaurants-and get the biggest tips! Includes sections on Table Set-up, Taking Guest Orders, Serving Drinks and Wine, Increasing Your Tips and more.

Service at Its Best

Waiter-waitress Training : a Guide to Becoming a Successful Server

Service at Its Best

Designed for results and accountability, this #1 competency-based training guide covers everything a waiter or waitress needs to know to be successful in the today's dynamic and competitive restaurant industry—all organized within self-contained chapters that flow in a logical sequence and establish a step-by-step procedure for understanding and learning appropriate server skills. Discusses the occupational advantages and disadvantages of the job, along with job qualifications and descriptions or advancement opportunities for servers. Explains basic table settings for breakfast, lunch and dinner, and includes 25 tips for proper table service, such as the correct procedures for loading and carrying trays and techniques of carrying multiple plates. Explains wine varietals, as well as other spirits, cocktails, and coffees, and presents step-by-step illustrations of correct serving procedures. Covers current technology applications and their benefits, including table service management, guest paging system, product management software, hand-held touch-system terminal, server paging system, two-way radio, restaurant web sites, and other software technology used in the business. Shares the successful experiences of ten servers from across the United States. Appendices offer a handy reference source for common menu terms, wine terminology, spirit brands and related cocktails, ales, lagers, and non-alcoholic beers. For restaurant food server training programs in the hospitality, travel and tourism industries; also a handy reference manual for specific service questions.

Cool Careers Without College for People Who Love Food

Cool Careers Without College for People Who Love Food

Explores the job descriptions, education and training requirements, salary, and outlook predictions for fourteen food-related careers that do not require a college education.

The Restaurant Manager's Handbook

How to Set Up, Operate, and Manage a Financially Successful Food Service Operation

The Restaurant Manager's Handbook

The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. 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.

The Waiter's Handbook

The Waiter's Handbook

This handbook is a comprehensive training guide to modern food and beverage service. It explains, with the aid of illustrations, the technical and interpersonal skills today's waiters require in all types of establishment, from casual bistros and coffee bars to formal dining-rooms. skills and knowledge required for the relevant units in the Hospitality Training Package. There is a new chapter on room service, and the glossary of food and beverage terms has been extended. The glossary explains food and beverage items, and culinary words and phrases from French and other cooking traditions worldwide, from America to Asia, and includes some Australian bush foods and many wine and beverage terms. It also includes a simple guide to pronunciation.

Waiter & Waitress Training

How to Develop Your Staff for Maximum Service & Profit

Waiter & Waitress Training

"These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information."

How's Everything? the Ultimate Guide for All Waiters and Waitresses Who Want to Dramatically Increase Their Tips

How's Everything? the Ultimate Guide for All Waiters and Waitresses Who Want to Dramatically Increase Their Tips

How's Everything? Have you ever wondered why, as a waiter or waitress, you always ask the question "How's everything?" after serving meals to your customers? The "How's everything?" question is asked virtually every time an entree is served. So much so that diners tend to ignore it as a serious enquiry. 95% of the times you ask the question it's immediately closed by your diner who responds with "Fine" a mean-nothing, one-syllable word and you walk away. This scenario is a crucial lost opportunity for increasing your tip every single time you ask the question. By saying "How's everything?" to your diners, you are sabotaging all your previous good efforts to obtain a generous tip from your very first meeting with them. Why not use this occasion to enhance your chances of a satisfying gratuity, not reduce them? Follow the strategies, outlined in this book and you will increase your tips dramatically, at no cost to you. It will take only a little extra thought. Accept my challenge to eliminate the "How's everything?" question from your work style and you will immediately realize an increase in income, not to mention an increase in job fulfillment. Now that's a deal! As for your diners? Don't worry. They will quite happily increase your gratuities provided, of course, they receive the type of superlative customer service that will make their dining experience much more enjoyable.