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 | The Comprehensive Training Guide for New Service staff Ebook | |
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 | |  | | E-book Category: Food
E-book Title: The Comprehensive Training Guide for New Service staff
Author: Ehab Rashwan
Book Description: Why to risk new techniques for training?
When you have tried & tested methods of success in F&B
In order to help you avoid these costly mistakes, Restaurant-Data developed a training guide that gives you proven methods for using appropriate interpersonal styles and methods to guide individual or a group toward goal achievement.
If you're as passionate about training and coaching your service staff as I am, then you'll want to know that what you could do to educate your valuable staff members in the best, efficient, constrictive way that will allow your staff to professionally grow and develop ability...
Step by step tutorials about how to Teach and coach your new waiters.
Comprehensive Training Guide that proactively seeks out creative solutions to new waiters training needs.
Simple yet powerful techniques for making your training courses popular, interesting, and lively.
Pinpoint skills and knowledge's needed for a successful waiter
Overall the book motivates and stimulates your new waiters to achieve results through support and encouragement using a very precise training technique that will develop a great attitude and proper service etiquettes.
Free Bounce
The perfect guide to excellent service & upselling technique
Part A. The guest should feel welcomed at every point of time after he/she enters the restaurant and efficient people who can help create a warm and relaxed atmosphere is the service staff and the waiters. They can ensure the comfort of the guest through a series of service that they provide.
That is what is the first part of the book is all about it's a quality check list tool, that will help you to check the service quality at your restaurant. It explains precisely the Sequence of service and what your waiters should provide to guests from the time the guest enters the restaurant to the time he leaves the restaurant
Part B. The high profit items are which make more money for the Restaurant. There may be a little or no difference for the guest but a big difference in profit to us, the objective of the book is to teach your waiters in how to suggest food and drinks in a way that will make guests feel we are helpful and confident, not pushy. Guests like these suggestions!
Now with the help of the first book you are able to have a great service staff, and the next step is making them up-sell to the guests so that the business can expand even with the same number of guests. Hence we decided that we would provide all colleges, who buy the first book, a copy of this amazing book that explains the tricks and techniques of up-selling and continuing with great services, absolutely free!!More... | 
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