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Restaurant Basics : Why Guests Don't Come Back... and What You Can Do about It by Bill Marvin (1992, Hardcover)
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Condition Notes: The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear.
- Buy It NowRestaurant Basics: Why Guests Don't Come Back...and What You Can Do About It
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About this product
Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100471551740
ISBN-139780471551744
eBay Product ID (ePID)691676
Product Key Features
Number of Pages240 Pages
Publication NameRestaurant Basics : Why Guests Don't Come Back... and What You Can Do about It
LanguageEnglish
Publication Year1992
SubjectCustomer Relations, Food, Lodging & Transportation / Restaurants, Industries / Hospitality, Travel & Tourism
TypeTextbook
AuthorBill Marvin
Subject AreaTravel, Business & Economics
FormatHardcover
Dimensions
Item Height0.8 in
Item Weight17.9 Oz
Item Length9.4 in
Item Width6.3 in
Additional Product Features
Intended AudienceScholarly & Professional
LCCN91-029481
Dewey Edition20
IllustratedYes
Dewey Decimal647.95/068/8
Table Of ContentMomentous Minutiae. Outside Oversights. Annoying Impressions. Table Transgressions. Environmental Apathy. Menu Missteps. Service Stumbles. Attitude Errors. Vacant Verbiage. Culinary Catastrophes. Beverage Blunders. Cleaning Calamities. Restroom Repulsion. Family Fiascos. Disabled Disasters. Teenage Turnoffs. Elderly Irritations. Management Mistakes. Closing Comments. Helpful Homework.
SynopsisAn easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view. Helps teach the details of good service, develop meaningful middle management training and establish definitive operating guidelines that enhance service. Explores the particular process by which customers form their opinions of restaurant service. Provides a competitive advantage for restaurant operators., An easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view. Helps teach the details of good service, develop meaningful middle management training and establish definitive operating guidelines that enhance service.
LC Classification NumberTX911.3.C8M38 1991
