|
![]() |
|||
|
||||
OverviewAn 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 DetailsAuthor: Bill MarvinPublisher: John Wiley and Sons Ltd Imprint: John Wiley & Sons Inc Dimensions: Width: 16.50cm , Height: 2.30cm , Length: 24.10cm Weight: 0.506kg ISBN: 9780471551744ISBN 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 ContentsMomentous 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.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |