Service operation manual training books

Part A. The guest should feel welcomed at every point of time after he/she enters the restaurant and efficient people who can help create a warm and relaxed atmosphere is the service staff and the waiters. They can ensure the comfort of the guest through a series of service that they provide.

That is what is the first part of the book is all about it's a quality check list tool, that will help you to check the service quality at your restaurant. 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 us, 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!!