Description
After years of working in many different restaurants, I began to take note of the qualities that distinguish great service from basic service. I realized that I wanted to create a concise resource about hospitality and serving food. What is it that my younger self would have wanted to hear? Or, more accurately, what is it that I needed to hear?
This book, and the principles it contains, benefits any type of restaurant or hospitality business. It can serve as a starting point for a training program or as a supplement to an already established one.
Author: Jon Bee
Publisher: Proisle Publishing Service
Published: 09/30/2023
Pages: 112
Binding Type: Hardcover
Weight: 0.62lbs
Size: 8.50h x 5.50w x 0.44d
ISBN13: 9781961526471
ISBN10: 1961526476
BISAC Categories:
- Business & Economics | Industries | Food Industry
- Cooking | Methods | General
- Art | Techniques | General