According to statistics, more than 30 аведений of public food consumption stand a crash during first-year of work. In spite of it, restaurant business does not lose the attractiveness.The authors of book expose subtleties without that it is impossible to score a success and create competitive establishment, examine the most typical errors of management and offer the prepared algorithms of decision of problems that will help to improve quality services and to increase an income in maximally short spaces.Recommendations of authors will show the new prospects of development of both small establishments of rapid feed and restaurants of премиум-класса.
Questions and answers
What is the book Cafe, bar, restaurant. Key standards, regulations of work and management by a personnel about in short?
The book delves into the intricacies of managing food establishments, highlighting the challenges faced by new ventures. It provides insights into common management errors and offers practical solutions to enhance service quality and profitability. By addressing the high failure rate of restaurants in their first year, it aims to equip readers with the knowledge needed for success in the competitive food industry.
What is the main idea of the book Cafe, bar, restaurant. Key standards, regulations of work and management by a personnel?
The main idea revolves around providing a comprehensive guide for restaurant management, focusing on essential standards and regulations. It emphasizes the importance of understanding operational nuances and avoiding common pitfalls that lead to failure. The authors aim to empower restaurant owners and managers with actionable strategies to improve service quality and drive profitability.
Who should definitely read the book Cafe, bar, restaurant. Key standards, regulations of work and management by a personnel?
This book is essential for aspiring restaurateurs, current restaurant managers, and anyone involved in the food service industry. It is particularly beneficial for those looking to enhance their operational knowledge and avoid common mistakes. Additionally, culinary students and hospitality professionals will find valuable insights that can help them succeed in their careers.
What books is the book Cafe, bar, restaurant. Key standards, regulations of work and management by a personnel similar to?
Similar books include 'Setting the Table' by Danny Meyer, which explores the principles of hospitality, and 'Restaurant Success by the Numbers' by Roger Fields, which focuses on financial management in the restaurant industry. Both offer practical advice and insights that complement the themes presented in this book, making them valuable resources for anyone in the food service sector.
- Name of the Author
- Рязанцев Aleksej, Кривицкая Irene
- Language
- Russian
- Age
- 16
- Series
- 1000 best sellers
- ISBN
- 978-5-906907-95-0
- Release date
- 2019
Read an excerpt
10/10/2025
Полезное руководство для ресторанного бизнеса
Эта книга стала для меня настоящим открытием в мире ресторанного бизнеса. Авторы подробно разбирают ключевые аспекты управления заведением, начиная от стандартов работы и заканчивая регламентами для персонала. Особенно впечатлили практические советы по улучшению качества обслуживания, которые легко применить на практике. Я работаю в сфере общественного питания уже несколько лет, и многие из предложенных алгоритмов действительно помогли мне взглянуть на привычные вещи под новым углом. Книга написана доступным языком, что делает её подходящей как для новичков, так и для опытных профессионалов. Я рекомендую её всем, кто хочет избежать распространённых ошибок и добиться успеха в ресторанном бизнесе.