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.
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. 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—to meet the public and merchandise the restaurant while promoting sales<LI>Ability to be a good administrator—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—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’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.
'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.
The author takes you through his journey of becoming a Restaurant owner and Chef. He details how to start the process, do the research and build the knowledge needed to feel confident enough to take the first steps with straight forward time proven procedures that kept his first restaurant going for more than 12 years. He talks about mistakes as well. This is a must read for all people who have heard from family and friends, "You should open a restaurant" and have seriously thought about it!
WAFranklin was born august 2nd 1930. in Abilene Texas. The Great Depression was just in its infancy and about all the memories the people had were about thee Roaring Twenties and Bath Tub Gin. What they invisioned ahead were "Hard Times and Empty Bellies."
In the fall of 1933 the family moved to California. They lovate in Tulare County in about the middle of the San Joaquin Valley. There first home was an abandonded one room "Coke" shack and all they had to eat were wild mustard greens and skillet corn bread cooked over a camp fire. Their next home was in an abandoned chicken farm in the feed storage room.
W A was introduced to the cotten field when he turned 4 years old. Some one in the legislature of California liked children because a bill was passed that stated when you turn 5 you go to school and to make sure the Turant Officer was born to existence to makee sure the aboved happened.
When he turned 5 he had moved to the town of Lindsay into an abandoned grocery store. One day he and his Dad went across the street to get some ice from the ice house and he purposely kicked a dirty old rag that uncovered a hand full of coins. He showed what he had found to his Dad and saw it quickly dissapear in his pocket. Their was more money there than a days wages and would help a lot.
April 7th 1952 W. A. married his wife Helen and together they had three children and they gave them 8 grand children. He retired from the Post Office and decided to write his stories and recipes. The stories aree all true and have not been embellished or added too.
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