The book can help with

• Step by step tutorials about how to Teach and coach your new waiters.
• Comprehensive Training Guide that proactively seeks out creative solutions to new waiters training needs.
• Simple yet powerful techniques for making your training courses popular, interesting, and lively.
• Pinpoint skills and knowledge’s needed for a successful waiter

Overall the book motivates and stimulates your new waiters to achieve results through support and encouragement using a very precise training technique that will develop a great attitude and proper service etiquettes.

The book helps you achieve better results with:

• Best restaurant management tools, tips & techniques for FOOD AND BEVERAGE managers
• Strategies for effective service operation
• Ways to deliver to your customer expectations, consistently

It is a fairly detailed training guide with a brief on almost all aspects of the Service Standard and Operation Procedures that would help you to manage and guide your team and also helps you to use policies to increase the standard of performance of service staff.

This book is an in depth compilation for you on

• How to manage From concept building to service techniques, development and performance management of the bar employees.
• Extinctive wine and beverage knowledge, menu items, beer, wine, Champaign, liquor, Tea, Coffee and Cigar, ability to design specialty drinks
• Completion of daily tasks, opening and closing duties, side work duties
• Proper sequence of service, adherence to standards etc, you name it and the book covers that aspect.
• Extensive guide help you manage all operational issues ensuring standards of quality and service are met.

The Culinary & Stewarding service SOPs

Culinary and Stewarding skills are of great importance to a restaurant management, they leave a lasting impact on the customers and this book gets in detail about both these aspects to help you understand the extent of standardization you could bring into these processes as well.

Since this is fairly important for you while you are setting service standards for you restaurant, we thought it would be fair to provide this free on the purchase of Book 2 based on the service SOPs in general. The book is a great tool to enhance the reputation of your business through better culinary and steward services

Make your guests experience comfort & convenience as they dine in their rooms or suites!

Everything you need to develop the in-room dining concept, organization and exceed your guests’ expectations

High quality In-room dining can truly help make the guest feel special, working in Room Service involves close contact with the guests and their food, which means that your staff are consistently under observation.

The Room Service SOP will teach your staff to be professional at all times; This training guide is one of the most comprehensive compilations of training manuals for room service and it will be of great help for any person who wants to manage people living at his/her hotel and also improve the room service staff

Checklists to enable you to follow SOPs efficiently

Part A

The guest should feel welcomed at every point of time after he/she enters the restaurant, and efficient detailed checklists are prepared specifically for service quality at your restaurant. Service SOP for your staff to memorize and deliver them consistently and effectively in their daily operation

It explains precisely the Sequence of Service and what your waiters should provide to guests from the time the guest enters the restaurant to the time he leaves the restaurant

Part B

The high profit items are which make more money for the Restaurant. There may be a little or no difference for the guest but a big difference in profit to you, the objective of the book is to teach your waiters in how to suggest food and drinks in a way that will make guests feel we are helpful and confident, not pushy. Guests like these suggestions!

Now with the help of the first book you are able to have a great service staff, and the next step is making them up-sell to the guests so that the business can expand even with the same number of guests. Hence we decided that we would provide all colleges, who buy the first book, a copy of this amazing book that explains the tricks and techniques of up-selling and continuing with great services, absolutely free!!

The menu is probably the most essential point of the entire operation.

It should be examined, changed, analyzed & improved constantly

The way a dish appears on the menu card decides whether the customer would go for it or not. While many customers who are in a hurry just look at the item they find first and suits their choice.

This indicates that the menu card is a very efficient tool and No. 1 Food & Beverage salesman for promoting your food and services and it hence requires a lot of attention.

This 7th book of our collection has the best suggestions and tips on the creation of an apt menu for your customers.

It includes details like where to place the dish and how to decide the price, menu design. It also stresses on the importance of accurate information in the menu card and the constant changes to keep it updated, it is a great addition to the collection as you will not find many other books offering knowledge on such a critical topic of restaurant management.