The Professional Service Guide - Volume 1

The volume 1 of The Professional Service Guide is the “Operations Management” section of the work. Organized in seven sections, this 200+ page manual with 100+ color graphics is entirely dedicated to operations management. More than just a standard rule book discussing the common management topics such as sexual harassment, labor cost and all standard matters that every book covers, this manual is enriched with real-life case studies and philosophical reflections about what makes better hospitality and better management. Off the beaten-paths topics such as the impact of doing take-out in a restaurant, and the over-reaching catering business that affects productivity versus profitability makes this manual an usual work that provokes reflection and action. The manual covers many rarely discussed dirty tricks that most professionals are aware of and that truly affect operations, from staff hiding equipment in restaurant where inventory is always short, to theft by customers, which can take many forms ranging from walking out with equipment to making false claims. The manual also publishes real letters of complaints, circumstances and how they were addressed. This is a perfect reference book and inspirational source for real-life managers on the floor . . . as must have for any restaurants. This body of work is one of three volumes exploring the knowledge areas critical to a successful restaurant vocation, assists manager as well as food service staff to develop the consummate skills required for efficiently handle all aspects of front-of-the-house career. Designed as both a learning instrument and a floor technical reference.