Lessons in Excellence from Charlie Trotter

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9780898159080: Lessons in Excellence from Charlie Trotter

An insider’s look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere.

Charlie Trotter's Chicago restaurant is not only one of the premier eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

About the Author :

Paul Clarke is VP sales and marketing at Sandelman & Associates, a San Clemente, Calif.-based independent research company that provides the restaurant industry with consumer insights. For five years, Clarke was editor of Chef, a trade magazine read by chefs nationally. For the past 15 years, he has worked as a public relations and marketing executive, working with leading restaurant and food and beverage companies. Clarke is a graduate of Loyola University Chicago, where he earned a BA in English literature and an MBA. He is a native of the Chicago area and resides in Barrington, Ill., with his wife and four children.

From Booklist :

Creating a world-class restaurant requires command of more talents than cooking alone. A wise chef must master all the arts: painting, music, architecture, and even dance, all of which combine in any consummate dining experience. A chef must also acquire business skills: accounting, human resources, management, finance, media relations--an error in any one of those compromising dining perfection. Chicago's Charlie Trotter has conquered all those areas, and Clarke has focused on Trotter's noncooking aptitudes to find insights into the success of Trotter's restaurant and, by extension, any other thriving enterprise. Based on Tom Peters' standards of excellence, Clarke's analysis reveals how Trotter himself works and how he engenders similar excellence in his restaurant staff. It may offend conventional wisdom to enthrone a chef as a paragon of outstanding business leadership, but given the choice in leadership role models, what makes the world a better place: Attila the Hun's heads on pikes or a creative chef's savory pike on fiddleheads? Mark Knoblauch

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Description du livre Random House USA Inc, United States, 1999. Hardback. État : New. Language: English . Brand New Book. An insider s look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere. Charlie Trotter s Chicago restaurant is not only one of the premier eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie s methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo. N° de réf. du libraire AAS9780898159080

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Description du livre Random House USA Inc, United States, 1999. Hardback. État : New. Language: English . Brand New Book. An insider s look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere. Charlie Trotter s Chicago restaurant is not only one of the premier eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie s methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo. N° de réf. du libraire AAS9780898159080

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Description du livre Random House USA Inc, United States, 1999. Hardback. État : New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. An insider s look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere. Charlie Trotter s Chicago restaurant is not only one of the premier eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie s methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo. N° de réf. du libraire BTE9780898159080

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