The secrets to restaurant management and staff training : the missing pieces to a highly successful restaurant operation / Christine J. Lueders.

Format:

Book

Author/Creator:

Lueders, Christine J., author.

Language:

English

Subjects (All):

Restaurant management.

Restaurants--Personnel management.

Restaurants.

Physical Description:

1 online resource (260 pages)

Edition:

1st ed.

Place of Publication:

Ocala, Florida : Atlantic Publishing Group, Inc., [2017]

Contents:

Intro

Table of Contents

Introduction

Part One

All Staff Members

Chapter 1

General Information

Presentation

Attitude

Atmosphere

Cleanliness and hygiene

Uniforms

Cleanliness throughout the restaurant

Safety in the workplace

Training

Part Two

Hosts

Chapter 2

Starting Off on the Right Foot

Bathrooms

Keep items in stock

Table orientation

No favoritism

Know your servers

Large groups

Communication

Chapter 3

Host Stand

Host stand

Guest questions

Positioning

Floor plans

Greeting guests

Don't say "Just one?"

Size of people/handicapped people

Answering the phone

Guests leaving

Chapter 4

Seating

Counting system

Openers

Women

Requests

Seating guests

Open menus

Wait time

Outside seating

Phone seating

High-tops

False wait

Conclusion

Part Three

Take-Out Service, Servers, and Bartenders

Chapter 5

Take-Out Service

Chapter 6

Servers

86 board

Arriving at work

Buddy system

Checkbooks

Condiments

Customer needs

Dishland

Emptying something

Expo

Famous or well-known people

First In, First Out (FIFO)

Foreigners

Full hands in, and full hands out

Nobody at the host stand

Odd things

Problem-solving

Running food

Saving steps

Sayings/terms

Shift leaders

Sneezing and coughing

Soda machine

Talking among staff members

Talking with guests

Teaching the public

Teamwork

Tips

Tools that servers need

Training others

Trays

Chapter 7

Steps of Service

Step 1: Arrival of Guests

Step 2: Beverages

Step 3: Taking Orders

Step 4: Serving and Maintenance

Step 5: Desserts and Payment

Chapter 8

Bartenders

Communication with servers

Logbooks.

Substitutions

Cash drawer

Opening the bar

Part Four

Managers

Chapter 9

Availability

Cash registers

Checking grounds

Checkout

Certifications

Comment cards

Computer setup

Costs

Guest checks

Evacuation plans

First-aid kits

Information boards

Inventory

Logbooks

Meetings

Minimum wages

News and social media

Observation

Open door policy

Power outages

Server break or must leave

Server requests

Table numbers

Touching tables

Chapter 10

Hiring and Keeping Employees

Finding new employees

Resumes

Interviews

Orientation

Allergies

Alcohol

Cross-training

Performance expectations

Incentives

Interactions

Employee turnover

High management turnover

Exit reviews

Chapter 11

Good Leadership

Appreciation

Knowledge

Negative talking

Productive staff

Seniority

Strong servers

Chapter 12

Bad Leadership

Anger and frustration

Hovering over

Humiliation

Hypocrisy

Unfairness

Chapter 13

Problem Solving

Deal with it

Arrangement with guests

Problem guests

Free stuff

Chapter 14

Rules

Broken glass bins

Consistency

Cutting gloves

Favoritism

Marrying condiments

Parking

Phone usage

Chapter 15

Guidelines

Assignment of sections and seating

Bus pans

Food costs

Kitchen

Mistakes

Sanitation

Chapter 16

Scheduling

Consistent schedules

Floaters

Schedule versus availability

Conflicts

Double shifts

Events

Standby shifts

Sufficiently staffed

Overstaffed

Short Staffed

Scheduling for the patio

Appendix

References

Server Training Program

Training Sheet

Examples of Test Questions

Server Checklist.

List of Teamwork

Host Training Program

Host Checklist

List of Interview Questions

List of Rules

List of Guidelines

List of Manager's Exit Review Questions

Job Boards

Online Support

RestaurantTerminology

Aboutthe Author.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

1-62023-412-2

OCLC:

1097984622