This book consists of some of my experiences and knowledge with respect to hospitality. For many years, I had an ambition to write a book to help people in the hospitality industry to serve customers better. With over two decades of experience in this field, I felt I would do better justice by bringing out this book. I wanted to provide something substantial at absolutely no cost. Finally, I made up my mind to write a book with the basics of providing quality service. I have applied my experience and practical knowledge into this book.
This book is organized into 13 chapters and covers everything from greeting visitors to serving them food and other items. It focuses on many crucial things like welcoming, providing the menu, serving them with wine, food, water and coffee –tea in the end. In addition, it will guide the service provider with the proper way of behaving with the customers. I have written many more books, which provide extensive information. The titles include Restaurant Operation Guide, New Waiter Training Manual, Bar & Lounge Guide, Kitchen & Stewarding Operation Guide, Room Service Operation Guide and Excellent Service & up Selling techniques. What I am providing in this book is just 1% of the information contained in other books. They are very concise and anyone can understand easily. You information about the other books by visiting http://www.restaurant-data.com/. I appreciate the help offered by my friend Giuseppe without which the book would not have been possible. I am very thankful to him. I intend to produce more free –books in the coming years
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