Service operation manual training books
The Complete F&B Management Index
So, after looking at all the books and the things they offer, YOU, as a restaurant owner would understand the impact they could have on your business and the amount of improvement they can provide.
Free Bounce
The Concept of Menu Building With a Catalog of 500 different Menus
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.
The Complete F&B Management Index
So, after looking at all the books and the things they offer, YOU, as a restaurant owner would understand the impact they could have on your business and the amount of improvement they can provide. It is highly recommended that you opt for the entire collection so that you can have maximum benefits in all spheres of your service and at the end run your business with “Great Profits”.
In order to ensure you do not have to spend a very high amount we have also provided a 40% discount if you buy the seven books!
If you opt for the above books, we are currently offering an additional book on "The Concept of Menu building" absolutely free!
Also you would be entitled to a 30% discount on the total purchase, so hurry up!!
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.
