Год издания: 1992
Издатель: John Wiley and Sons, Ltd
Количество страниц: 246
В продаже с 18.01.2012
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Details, details, details... "monumentally magnificent trivialities" as famed hotelier James Nassikas calls them, on which the success of your business hinges. Is there a spot on the table cloth? Is it too dark to read the menu? Is there confusion over which guest ordered which dish? Is the butter so hard it tears the bread? Are hot dishes lukewarm by the time they reach the table? Minor inconveniences such as these can ruin a guests evening - and your business. "Restaurant Basics" is the ultimate handbook for the restaurateur who believes in attending to the seemingly trivial details that can loom large in the minds of dissatisfied diners. It asks you to take a look at your restaurant from your guests point of view, from the most obvious, outward appearances through every step of the dining experience. And while Bill Marvin writes with a very light and witty touch, he can be at least as picky as your most demanding patron. Unlike picky guests, though, "Restaurant Basics" offers...