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Synopsis
Is your dining room profitable?
Improve profits by improving guest experience from the first greeting to the final transaction.“Restaurant Front of House” is written for operators who recognize that the dining room is a business system. Developed as part of the CAIBOK (Culinary Arts International Body of Knowledge) certificate program, this book applies the same structured, measurable standards used in professional culinary certification to front-of-house operations.
This book addresses every dimension of FOH management: service standards, staffing and leadership, seating workflow, labor cost control, beverage and bar profitability, guest recovery, technology integration, compliance, brand identity, and long-term operational strategy. Each module delivers specific, applicable standards built for the realities of daily service — not general principles that dissolve under pressure.
After reading this book, you will know how to:
- Establish service standards that hold across every shift, every team member, and every table
- Structure hiring, onboarding, and performance management to reduce turnover and build consistency
- Control labor cost by daypart without reducing coverage or compromising service quality
- Recover from guest complaints in a way that converts dissatisfied guests into returning ones
- Design seating and workflow systems that increase table turns without rushing the guest experience
- Build beverage and bar programs that contribute measurably to total revenue
- Use POS data, reservation systems, and guest records as active management tools — not just administrative ones
For chefs, operators, and managers who are directly accountable for dining room results: independent owners, general managers, FOH supervisors, and working hospitality professionals building or rebuilding a service operation.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
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Restaurant Front of House: More Sales with Better Customer Service (CAIBOK)
impression à la demandeVendeur : California Books, Miami, FL, Etats-Unis
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Etat : New. Print on Demand. N° de réf. du vendeur I-9798198476325
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EUR 23,22
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Expédition nationale : Etats-Unis
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Restaurant Front of House
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9798198476325
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EUR 24,96
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Expédition nationale : Etats-Unis
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Restaurant Front of House
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9798198476325
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EUR 23,22
Expédition à EUR 4,85
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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Restaurant Front of House (Paperback)
impression à la demandeVendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Is your dining room profitable?Improve profits by improving guest experience from the first greeting to the final transaction."Restaurant Front of House" is written for operators who recognize that the dining room is a business system. Developed as part of the CAIBOK (Culinary Arts International Body of Knowledge) certificate program, this book applies the same structured, measurable standards used in professional culinary certification to front-of-house operations.This book addresses every dimension of FOH management: service standards, staffing and leadership, seating workflow, labor cost control, beverage and bar profitability, guest recovery, technology integration, compliance, brand identity, and long-term operational strategy. Each module delivers specific, applicable standards built for the realities of daily service - not general principles that dissolve under pressure.After reading this book, you will know how to: Establish service standards that hold across every shift, every team member, and every tableStructure hiring, onboarding, and performance management to reduce turnover and build consistencyControl labor cost by daypart without reducing coverage or compromising service qualityRecover from guest complaints in a way that converts dissatisfied guests into returning onesDesign seating and workflow systems that increase table turns without rushing the guest experienceBuild beverage and bar programs that contribute measurably to total revenueUse POS data, reservation systems, and guest records as active management tools - not just administrative onesFor chefs, operators, and managers who are directly accountable for dining room results: independent owners, general managers, FOH supervisors, and working hospitality professionals building or rebuilding a service operation. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9798198476325
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EUR 27,01
Expédition à EUR 43,15
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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Restaurant Front of House : More Sales with Better Customer Service
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Neuware - Is your dining room profitable Improve profits by improving guest experience from the first greeting to the final transaction.'Restaurant Front of House' is written for operators who recognize that the dining room is a business system. Developed as part of the CAIBOK (Culinary Arts International Body of Knowledge) certificate program, this book applies the same structured, measurable standards used in professional culinary certification to front-of-house operations.This book addresses every dimension of FOH management: service standards, staffing and leadership, seating workflow, labor cost control, beverage and bar profitability, guest recovery, technology integration, compliance, brand identity, and long-term operational strategy. Each module delivers specific, applicable standards built for the realities of daily service - not general principles that dissolve under pressure.After reading this book, you will know how to: - Establish service standards that hold across every shift, every team member, and every table- Structure hiring, onboarding, and performance management to reduce turnover and build consistency- Control labor cost by daypart without reducing coverage or compromising service quality- Recover from guest complaints in a way that converts dissatisfied guests into returning ones- Design seating and workflow systems that increase table turns without rushing the guest experience- Build beverage and bar programs that contribute measurably to total revenue- Use POS data, reservation systems, and guest records as active management tools - not just administrative onesFor chefs, operators, and managers who are directly accountable for dining room results: independent owners, general managers, FOH supervisors, and working hospitality professionals building or rebuilding a service operation. N° de réf. du vendeur 9798198476325
Acheter neuf
EUR 29,58
Expédition à EUR 61,71
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 2 disponible(s)