Nine Marys





Nine Marys

Fine Dining - Dining Out - Fast food - Fast casual

Family style - Cafe - Cafeteria - Coffeehouse






Listen to Coronavirus Patient Zero

Snap Out Of It!

RRP $16.99

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A collection of Madge Madigan's column "Snap Out Of It!" from Rochester Woman Magazine. Thought provoking laughs on every subject from holidays to social media to dining to breasts.


Professional Dining Room Management 2e

RRP $140.00

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The service supervisor&#146;s job is a key one in the restaurant business because a large part of the guest&#146;s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:<UL><LI>Technical know-how and knowledge of serving food<LI>Ability to direct, train, and motivate the service staff<LI>Ability to be a good customer relations person&#151;to meet the public and merchandise the restaurant while promoting sales<LI>Ability to be a good administrator&#151;to organize the work flow and control costs</UL>The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service&#151;poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant&#146;s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.


Combed Out

RRP $13.99

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Frederick Augustus Voigt (1892-1957), British journalist and author of German descent, most famous for his work with the Manchester Guardian and his opposition to dictatorship and totalitarianism on the European Continent. In addition to his prolific journalism during the interwar years, Voigt published a number of books, including a volume of war memoirs, translations of works on German politics and foreign affairs and The Greek Sedition, a study of the international situation based on the visits he made to post-war Greece between 1946 and 1950. However, his two major works-key to understanding his late political views-are Unto Caesar (1938) and Pax Britannica (1949).



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Nine Marys Articles

Fine Dining Dining Out Fast food Fast casual
Family style Cafe Cafeteria Coffeehouse
Destination restaurant Tabletop cooking

Nine Marys Books

Fine Dining Dining Out Fast food Fast casual
Family style Cafe Cafeteria Coffeehouse
Destination restaurant Tabletop cooking

Nine Marys