Training Manual for Waiter and Restaurant Owner

This book titled, Training Manual for Waiter and Restaurant Owner provides readers with an introduction to the job description of waiter and waiting staff. The elements and dimensions of restaurant, cafe, bar, cold kitchen and the job description of a restaurant owner are described in detail. An overview of table setting and decorating is done with focus on focus on centerpieces, napkin folding, tableware and glassware. An overview of tipping and waiter training is given. Specialized reflections have been made on restaurant training and hospitality service improvement. Major focus is on personnel administration management related matters in hospitality industry. The following chapters are included in this volume: Introduction to the Job Description of Waiter and Waiting Staff; Introduction to Restaurant, Cafe, Bar, Cold Kitchen and Job Description of a Restaurant Owner; Overview of Table Setting and Decorating: Focus on Centerpieces, Napkin Folding, Tableware and Glassware; Overview of Tipping and Waiter Training; Overview of Restaurant Training and Hospitality Service Improvement; Appendices and Bibliography etc.