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Professional Dining Room Management 2e

RRP $140.00

The service supervisor&#146;s job is a key one in the restaurant business because a large part of the guest&#146;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. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:<UL><LI>Technical know-how and knowledge of serving food<LI>Ability to direct, train, and motivate the service staff<LI>Ability to be a good customer relations person&#151;to meet the public and merchandise the restaurant while promoting sales<LI>Ability to be a good administrator&#151;to organize the work flow and control costs</UL>The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service&#151;poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant&#146;s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.


Dining Roulette

RRP $29.99

Dining Roulette: The Truth about Restaurants from the Inside Out is essential reading for every foodie, restaurant goer, and restaurant owner and manager. It reveals the secrets, tips, and industry information needed to establish and maintain a successful business, and gives practical, prescriptive advice to restaurant patrons about what they should look for to determine which restaurants are worth their patronage. Filled with real-life, jaw-dropping stories from the culinary industry, this book is a wake-up call. Did you know that restaurant chains may become a site for the next generation of terror threats? What should you avoid at your favorite restaurant that will make you sick? With authentic, definitive, and often humorous real-life experiences, author John Brown's work is an industry insider's take on the restaurant industry. Brown offers prescriptive advice for restaurant owners, including: ten suggestions to stay in business, how to beat the industry employee turnover rate, and how to avoid common mistakes. For restaurant patrons, Brown gives advice on: evaluating the cleanliness of a restaurant, restaurant vocabulary and phrases, and fine eating establishments that every foodie should visit. Dining Roulette shows why health departments struggle to cope with the everyday challenges of maintaining proper health and safety standards, and why so many people die every year after being served in our restaurants. If you've ever eaten in a restaurant or have upcoming reservations, you must read this book.


My Dining Hell

RRP $9.99

'I have been a restaurant critic for over a decade, written reviews of well over 700 establishments, and if there is one thing I have learnt it is that people like reviews of bad restaurants. No, scratch that. They adore them, feast upon them like starving vultures who have spotted fly-blown carrion out in the bush.

They claim otherwise, of course. Readers like to present themselves as private arbiters of taste; as people interested in the good stuff. I'm sure they are. I'm sure they really do care whether the steak was served au point as requested or whether the soufflé had achieved a certain ineffable lightness. And yet, when I compare dinner to bodily fluids, the room to an S&M chamber in Neasden (only without the glamour or class), and the bill to an act of grand larceny, why, then the baying crowd is truly happy.'

About the Author

Jay Rayner is an award-winning writer, journalist and broadcaster with a fine collection of floral shirts. He has written on everything from crime and politics, through cinema and theatre to the visual arts, but is best known as restaurant critic for the Observer. For a while he was a sex columnist for Cosmopolitan; he also once got himself completely waxed in the name of journalism. He only mentions this because it hurt. Jay is a former Young Journalist of the Year, Critic of the Year and Restaurant Critic of the Year, though not all in the same year. Somehow he has also found time to write four novels and two works of non-fiction. He is a regular on British television, where he is familiar as a judge on Masterchef and the resident food expert on The One Show. He likes pig.


How To Build A Chain Restaurant Business

RRP $18.99

In clear, easy-to-grasp language, the author covers many of the topics that you will need to know in order to launch and run a successful business venture.


My Dining Hell

RRP $9.99

'I have been a restaurant critic for over a decade, written reviews of well over 700 establishments, and if there is one thing I have learnt it is that people like reviews of bad restaurants. No, scratch that. They adore them, feast upon them like starving vultures who have spotted fly-blown carrion out in the bush.

They claim otherwise, of course. Readers like to present themselves as private arbiters of taste; as people interested in the good stuff. I'm sure they are. I'm sure they really do care whether the steak was served au point as requested or whether the soufflé had achieved a certain ineffable lightness. And yet, when I compare dinner to bodily fluids, the room to an S&M chamber in Neasden (only without the glamour or class), and the bill to an act of grand larceny, why, then the baying crowd is truly happy.'

About the Author

Jay Rayner is an award-winning writer, journalist and broadcaster with a fine collection of floral shirts. He has written on everything from crime and politics, through cinema and theatre to the visual arts, but is best known as restaurant critic for the Observer. For a while he was a sex columnist for Cosmopolitan; he also once got himself completely waxed in the name of journalism. He only mentions this because it hurt. Jay is a former Young Journalist of the Year, Critic of the Year and Restaurant Critic of the Year, though not all in the same year. Somehow he has also found time to write four novels and two works of non-fiction. He is a regular on British television, where he is familiar as a judge on Masterchef and the resident food expert on The One Show. He likes pig.



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Park Road Restaurants Articles

Restaurant Food Restaurant Coupon Restaurant Eating Restaurant Menu
Gourmet Restaurant Restaurant Dining Restaurant Recipe Restaurant Location
Restaurant Guide Fine Dining Dining Out Restaurant Open

Park Road Restaurants Books

Restaurant Food Restaurant Coupon Restaurant Eating Restaurant Menu
Gourmet Restaurant Restaurant Dining Restaurant Recipe Restaurant Location
Restaurant Guide Fine Dining Dining Out Restaurant Open

Park Road Restaurants