These three volumes constitute the entire body of work of The Professional Service Guide (referred to as “The Guide”).
It is comprehensive, effective and interesting in the sense that it goes out of the beaten paths of standard management books.
The volume 1 is organized in seven sections. A 200+ page manual with 100+ color graphics entirely dedicated to operations management. More than just a standard rule book discussing the common management topics such as sexual harassment, labor cost and all standard matters that every book covers, this manual is enriched with real-life case studies and philosophical reflections about what makes better hospitality and better management. The manual covers many rarely discussed dirty tricks that most professionals are aware of and that truly affect operations, from staff hiding equipment in restaurant where inventory is always short, to theft by customers, which can take many forms ranging from walking out with equipment to making false claims. The manual also publishes real letters of complaints, circumstances and how they were addressed.
The volume 2 is organized in five sections. A 300+ color graphics manual entirely dedicated to the culinary aspect of service.
It is nothing short than a cookbook for waiters. It doesn’t teach “How” to cook but rather “What” cooking is and how it impacts the food. From Product identification to cooking methods to stocks sauces and soups, the manual further extends into diet restrictions, whether faith based, medical or the different forms of vegetarianism. The work further extends into the basic knowledge of wines, beer and cocktails. In sum, if this is to be sold and consumed in a dining room it is most likely covered if the Volume 2 of The Guide.
The volume 3 is organized in nine sections. A 300+ page manual with over 500 color graphics entirely dedicated to the techniques of service and the dining room. From Equipment Identification to handling to service techniques, floor plans and protocols of all that can take place in a dining room, this volume has been enriched with a Dining Etiquette chapter which is designed and written to help professionals recognize proper etiquette and provide advice on how to help prevent or address Etiquette faux-pas in order to provide the most comfortable dining environment to customers.
This body of work is one of three volumes exploring the knowledge areas critical to a successful restaurant vocation, assists manager as well as food service staff to develop the consummate skills required for efficiently handle all aspects of front-of-the-house career.
Designed as both a learning instrument and a floor technical reference.
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