Book Description

Running a nightclub is one of the most exciting and fast paced business opportunities around. It takes a lot of know how and implementation of crucial techniques or methods to operate a successful and profitable venue. Unfortunately, success in nightclub entertainment is not as easy as playing music and selling a few drinks. Today's patrons are much more sophisticated and demanding and if you're not able to entertain your bar customers, you can bet your competition is.

That's why you need Robert Smith's How to Setup and Operate a Successful Nightclub. This simple guide explores many critical techniques to help maximize the potential for any club, bar or nightclub regardless of size. Whether you're investigating the possibility of operating a nightclub or already own one, this manual has something for you. Packed full of money-saving ideas and helpful hints, you'll find that this guide is a powerful tool. Learn how to legally structure your nightclub; employ an accountant and attorney; raise business capital; select a location; hire competent employees; spot fake IDs; keep undesirables out of your establishment; obtain adequate insurance; understand the psychology of money; create or manipulate the moods of your customers; use drink specials and events to your advantage and much more. Smith even goes a step further and has included an appendex filled with more than 100 popular nightclub drink recipes and explanations of various alcoholic beverages to spice up any drink menu. ... Read more

Reviews (3)

Very good book, but there is room for more
Ok, If just half the clubs in this town were to read this book, they would probably stay in business longer than a year. This book is very well thought out and covers alot of little gotcha's in designing a night club. Gotcha's that in my experience most club owners ignore or don't know about, and then wonder why nobody comes to their clubs.
My only critism is that the author could have explained things further if the book had more pages. He summarizes a ton of infomation well to fit in the books alotted length but really on the business side of things, I suspect he could have filled another book altogether.

Good, but could be better
This book covered much of the same info as in other start-up books for bars/clubs, but definately points you in the right direction for things to think about and consider in owning or starting a nightclub. Aside from the numerous grammatical errors I am pleased with the book. This book should have been proofed better before publishing, I found an error about ever 10 pages (along with some strange wording). I would like to see a bit more on financial price breakdowns and models along with more info on contacts and ways to go about getting the tools/contacts you need. All-in-all this was good brain food for thought.

Informative
Excellent book for anybody who hopes to someday open and run their own nightclub or bar. This book talks about what it takes to open a club and run one. Being a bar owner is not as easy as it seems and this one tells you what you need to know. The appendix, with many drink recipes at the end of the book was also very helpful and educational about mixing drinks. This is definitately a must read for anyone in the bar business or hoping to get into it. ... Read more

Book Description

This revision of the well-regarded introductory volume provides expanded coverage, including gaming establishments outside Las Vegas, casino and guest security and safety, Internet gaming, and using customer service as a marketing tool. Data, industry practice, and trends are all up to date. ... Read more

Reviews (2)

Great reference for anyone in gaming.....
Jim Kilby was one of my professors when I attended UNLV. His extensive knowledge and experience in the gaming industry makes him one of the best resources for anyone in the gaming business. This book will provide you with a solid foundation in gaming. A must have for anyone in the business.

Excellent reading for anybody in gaming, even regulators.
I regulate an Indian casino in California and I am always looking for written material on the subject. This book has a section about Nevada Gaming Control, and a section on Indian Gaming Commissions. It has a good flow chart for the licensing process. Its good for anybody aspiring to be a casino operations manager too. Did you know that Nevada prohibited gaming three times in its history as a state? It will be required reading for new members to out regulatory team. Let me know of any other good and current casino books or training.

Lenny Powell. ... Read more

Book Description

A real-world look at every major aspect of hotel management and operations

Hotel Management and Operations, Third Edition, helps readers to develop the wide-ranging knowledge and analytical skills they need to succeed in today's burgeoning and dynamic hotel industry. Featuring contributions from 60 leading industry professionals and academics, this comprehensive presentation encourages critical thinking by exposing readers to different viewpoints within a coherent theoretical structure, enabling them to formulate their own ideas and solutions.

Each of the book's nine parts examines a specific hotel department or activity and presents a variety of viewpoints on the duties, responsibilities, problems, and opportunities encountered there. Multidimensional case studies challenge readers to identify the central issues in complex management problems, understand the structure and resources of the department in question, and find solutions that may involve other hotel resources and departments.

This remarkably well-designed learning tool:
* Covers all hotel departments, from front office to finance, from marketing to housekeeping
* Links advanced theory with real-world problems and solutions
* Encourages critical thinking by presenting differing viewpoints
* Features "As I See It" and "Day in the Life" commentary from young managers
* Provides a solid introduction to every aspect of hotel management

Complete with extensive references and suggestions for further reading, Hotel Management and Operations, Third Edition, is an ideal book for university hospitality programs and management training programs within the hotel industry. ... Read more

Reviews (2)

Reviewing both 2nd AND 3rd editions of HMO
As soon as Dr. Rutherford's 3rd ed came out, I continued to use his text book for two more semesters and 1 summer, under the same conditions described in my review of his 2nd ed.
Hotel Management & Operations, 3rd ed is the premier hospitality reference for students, educators, professionals, and researches.
The reservations I still have with the 3rd ed (see comments for 2nd ed) is that Dr. Rutherford did not have plans (confirmed via E-mail) for any of the following: an instructor's manual or workbook, a test bank of questions, an e-book version, and reducing the content on Marketing (almost double the amount of information in other chapters).
It is great that Denney added a much-needed section on Information Technology.
The great new additions include "As I see It", "A Day in the Life", and a variety of new articles for each departmental section. These articles, as are the original ones in the book, are also written by working professionals in the hospitality industry. There are now 536 pages vs 462 pages: the additional 74 pages are a good contribution to the 3rd ed.
Educators should have no hesitation using Hotel Management and Operations, 3rd ed, but must ensure the actual text reading is appropriate for their target market. Students, educators, and hospitality professionals should continue to enjoy a favorable ROI on this purchase. With my ESL (English as a Second Language) student body, however, I was hard pressed to continue using this textbook. I decided to design such a CD-ROM workbook, Making Hotel Operations Work! (Summer 2002), and Dr. Rutherford wrote the Preface.

Hotel Management & Operations, 2nd ed
My review is based on having used Dr. Rutherford's book the past consecutive 7 semesters (incl summer) at Hawaii Pacific University's Travel Industry Management program.

The compilation of articles is ideal for us because chapters are short, but comprehensive and interesting enough to retain student attention. 95% of my students are foreigners, and my average class size is 30 students from at least a dozen countries.

Chapters have numerous references, and all the chapters have challenging case studies except Finance.

This particular construction lends itself to a variety of delivery techniques, as stated in the Preface.

My wish list for the 3rd edition would include: an instructor's manual or workbook, a testbank of questions, e-book version, reducing the content on Marketing (almost double the amount of information in other chapters), and adding a section on Information Technology.

Students, educators, and hospitality professionals will enjoy a favorable ROI on this purchase. ... Read more

Book Description

A complete, practical guide to managing restaurant business finances
One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices. ... Read more

Reviews (1)

Helpful
This book provides confidence for people out here (like myself) that are considering starting their own business. No other texts on the subject have covered the pertinent issues as comprehensively as I would have liked. Very information and truly helpful. ... Read more

Book Description

Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you’ll find all the advice you need to start and run a successful restaurant.

Even if you don’t know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you’ll learn everything you need to know to succeed:

• Put your ideas on paper with a realistic business plan
• Attract investors to help get the business off the ground
• Be totally prepared for your grand opening
• Make sure your business is legal and above board
• Hire and train a great staff
• Develop a delicious menu

If you’re looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more:

• Designing and theme and a concept
• Taking over an existing restaurant or buying into a franchise
• Stocking and operating a bar
• Working with partners and other investors
• Choose a perfect location
• Hiring and training an excellent staff
• Pricing menu items
• Designing the interior of the restaurant
• Purchasing and managing supplies
• Marketing your restaurant to customers

If you’re looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking. ... Read more

Book Description

The Incredible Life Story of the World’s Most Successful Restaurateur Will Whet Your Appetite for Inspiration and Success

Known as “the Steven Spielberg of the restaurant industry,” Phil Romano has achieved a higher rate of success than any other restaurateur in history. During the past 40 years, he has launched more than 25 dining concepts and amassed a restaurant empire valued in excess of $10 billion.

More than 10 million customers a year in 48 states and 8 foreign countries visit a Phil Romano eatery, no doubt many back for seconds. In Food for Thought: How the Creator of Fuddrucker’s, Romano’s Macaroni Grill, and eatZi’s Built a $10 Billion Empire One Concept at a Time, Romano shares his recipe for success.

From dreaming up an original concept all the way to reaping a jaw-dropping return on investment, Romano reveals the distinctive process and “operational-integrity creed” he follows to create a winning eatery, including:

•How to achieve the entrepreneurial mindset and recognize opportunity when it crosses your path •“Service is primary.Profit is secondary” •Getting out of the “dining business” and into the “eating business” •How to recognize a great idea in a world of mediocre ones •Utilizing a network approach to management; i.e. “Nobody works for me, they work with me” •“Difference and points of difference are what makes success, not just brilliance”Written with candor and spiced with humor, Food for Thought provides a fascinating look at the hits and misses of Romano’s remarkable career.Whether you’re a novice entrepreneur or seasoned pro, it’s sure to help you cook up your own ideas and strategies for success in any industry. ... Read more

Reviews (2)

A great story, some real inspiration & business sense
I love reading about the creativity behind the business. I admire someone who has the courage to follow through on his inspiration. Phil Romano did it over and over again. I do believe that he puts service before profit -- the proof is in the restaurants themselves. This book makes me curious about the ones I haven't tried yet, and I'm waiting for what's next.

I even culled some business tips -- some rules to live by. I definitely recommend this book to anyone looking for some inspiration, a good story, and some sound business moves.

great business book
I just recently read WINNING by Jack Welch and I have to tell you that book is just a good. It is a real quick read and there was so much great info from front to cover.And, it is actually quite funny.

I reccommend this book as a great summer read. ... Read more

Book Description

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation.For Chefs, Restaurant Managers and others in the food service industry. ... Read more

Reviews (5)

Real Cooking for the Real World
This book is a text for a class I am currently taking. While it covers all the basics, even the classics yet it also reflects how the cooking is today. The recipes come from a wide variety of sources and not just the school's own files.

My Teacher
I am lucky enough to have studied under Chef Labensky. This is an outstanding book. This was our text book at Mississippi University for Women. We used it for everything. It gives great history, backgrounds, techniques, and recipes. My husband, Colley, (Which I met at MUW)and I still use it on a regular basis and we have been out of culinary school for 2 years. I highly recommend this book for anyone considering culinary school.

A must for cooking students
This text is very thorough, and covers everything from history, nutrition and sanitation to classic and innovative recipes using the latest trendy ingredients. This text is geared specifically for the cooking student, however, with most recipes written to serve 12 or more, and ingredients listed by weight rather than volume. It will be tremendously usefull to add to a library of cookery books, and can be used to provide a solid foundation of the basic principals of cooking.

The Most Complete Text Available
Simply put, this is the most valuable resource you can have in your kitchen. It covers all bases, from scrambling an egg to duck pate to plating techniques. The only issue some may have is that all recipe ingredients are listed in weight, but the investment in a kitchen scale is well worth it. I became acquainted with this text from a culinary course, and I have used it again and again and again.

Amazing. And inciteful.
On Cooking is and excelent source for the novice chef or home cook. The book covers saftey, uniforms, equipment and finaly food preperation. This book is standerd in many apprentance programs and many culanry programs. The book covers many basic skills that are needed. This book is not for the timid. ... Read more

Book Description

Reviews (15)

The single most helpful book for new caterers
How to Start a Home-Based Catering Business is such an excellent book for newbies. It tells you everything you need to know to get started without burying you in too much information. I bought two other books before I found this one and this one is my favorite by far. I strongly recommend it to anyone who is interested in making extra income through catering. It is easy to read and Denise Vivaldo's voice is friendly and reassuring throughout. The recipes are easy and, more importantly, easy to adjust to your own needs. I tried one of the menus for my first big job (20 people...big for me!) and got rave reviews. I have to tell you that I emailed Mrs. Vivaldo to tell her how thrilled I was with the results and to thank her for writing her book...and she emailed me back and cheered me on!

An incredible value
I don't usually write reviews but a comment made in another review prompted me to write this. The issue of legality *IS* addressed in this book...most home-based caterers know that it is not legal to cook out of your home. In most states this is easily solved by cooking in your clients' home. Or, as is stated in Ms. Vivaldo's book, you rent appropriate kitchen space as needed. What a shame to pick on two words of the book when the content is so valuable to caterers of all levels. The quantity recipes that are new to this addition (which is why I bought this new addition even though I have the old one) are very easy and helpful. As a culinary professional I've read many, many, many books on this subject and I think this one is the best.

Very mis-leading
Let me start by saying that this book has some useful information if you know nothing about catering. My biggest complaint is that there is no such thing as a home based caterer. In nearly every state, town, and rural township in the country, it is illegal to run a catering business out of your house. Just keep that in mind when you buy this book.

Informative AND with quantity recipes!
Because of this uneasy economy I have started to do small catering events on the weekends for some extra income. I needed a "how to" book and looked at many until finally choosing this one. The selling point for me was the 50 easy to follow catering recipes inside!These kind of recipes are usually only found in reference style books that cost way too much. This useful book is clear,to the point, and the experienced Ms Vivaldo's writing style makes it a joy to read! The ultimate caterer's handbook!

GREAT NEW RECIPES
This 4th edition has 50 quantity recipes. This fact is understated on the cover...it should be highlighted because this is the reason to buy the new edition. I originally bought this book after I took a catering class from the author. I found the book full of useful advice but wasn't planning on buying the new edition until I saw on her website ... that the new edition included quantity recipes and menus for many types of parties. The recipes are updated classics for the most part, and are easily altered to fit any theme. They are so clearly written that a novice can make them with confidence. ... Read more

Reviews (4)

The BEST source book available before you take the plunge
I believe I've read just about every book available about opening and running a bed and breakfast. This is, hands down, the most thorough and helpful guidebook, and the best book to have in your hands before, during and after you venture into the business of being an innkeeper. And while you may feel like an "idiot" after you've taken the plunge and wonder what you got yourself into (the job is a lot more DIFFICULT than it looks), I strongly caution true idiots to stay away from this adventure. Take the quiz, "Do you have what it takes," and take it seriously. AND always keep this this book handy(...)

The Complete Idiot's Guide To Running a Bed & Breakfast
Mr. Park Davis really hits the nail on the head with this book.
He has an amazing way of getting right to the point, with out feeling like you missed anything. He is realistic about the business and his experience shows that.
I was having a hard time with expenses. The chapters on Business and Marketing cleared this up for me. Now I feel I completely have a handle on where my money is going! I knew it was going, just didn't know where.
I would recommend this book to anyone involved with a B&B. I personally am just starting, however, the book was recommended to me from a women in San Diego who has had a B&B since 1982.
Thanks for writing a book that is answering all my questions!!!

Best Bed & Breakfast Book
If you are considering purchasing a B&B, this book is an absolute essential. Clever and concise, the book covers a broad spectrum of topics. Everything from an example of a typical innkeeper's day to a discussion of tax-writeoff's is addressed. The experience and vision of Mr. Park Davis is invaluable, particularly in chapters involving operational issues such as marketing strategies, budget planning, and "expecting the unexpected." After having read many "How To..." B&B books, this book truly outshines all others as the definitive guide for owning and running a Bed & Breakfast.

For anyone contemplating purchasing or starting your own B&B
As a former Inn owner I found the book extremely informative. I actually purchased the book as a gift for a friend who is opening a Bed N Breakfast. I was very impressed with the wide range of topics covered. Such as buying in bulk, reservation scripts, cancellation policys, when a laundry service makes sense, hiring employees, and the "do you have what it takes to run a B&B test". I could have saved a lot of time and money if this book had been available when I was first starting out. ... Read more

Book Description

Written by an owner and consultant, this book provides a step-by-step course in bar business ownership, management, and operation.

It explains how to research the market and location, get a loan, design the space, purchase, keep the books, advertise, and hire and train. It also talks about food service, entertainment, regulations, ownership structures, how to promote and advertise the business, and other topics. ... Read more

Reviews (4)

This is an excellent resource for newbies AND veterans.
Just don't look at the cover (the cheeziest cover I think I've ever seen on a book; I literally had to tear mine off to avoid laughing or having any of its "uncoolness" rub off on me).

Anyway, I own a pretty sucessful bar in Santa Barbara California (Indochine on State Street) and bought this book when I was reading up in anticipation of starting a new restaurant (w/ a bar in it).

While the book assumes the reader knows little or nothing about the business, it has a wealth of information for readers of all levels of experience. I was apprised/reminded of numerous aspects of the biz that caused me to tweak my own bar (to largely sucessful result). Quite simply, this book made/saved me significant money.

I highly recommend.

Christian Hunter

Great Resource
This was one of the better books on bar management. I recommend it! Covers money, how to do the financial spreadsheets to get a business loan in addition to the fun stuff.

Start learning here.
This book is both intensely informative and remarkably well crafted. While Fier's book assumes the reader has no knowledge of the Bar business, it is written intelligently and without condescension. Like any good textbook, _Start and Run a Money-Making Bar_ starts at the beginning and offers a thorough education covering all aspects of the Bar owning business.

An easy read full of information a real value for you.
Well organized and, easy to read . This book has as much information as books at twice the price THANKS Bruce! ... Read more

Book Description

New sections incorporate technology in controlling food and beverage costs.
* New, expanded appendix details cost/volume/profit relationships.
* Provides a full supplements package. ... Read more

Book Description

Written by one of this country's 51 Certified Master Chefs, this #1-rated resource gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers—identifying those key areas that will lead qualified individuals into the chef positions of the future, and providing reasonable solutions to situations that typically evolve from them. Outlines in clear terms those elements crucial to success in today's quality driven foodservice industry—detailing the elements of supervision and total quality management; examining all aspects of training as it affects the chef supervision; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor—from management to customer relations, menu planning, communication, team-building, goal-setting, problem-solving, supervision, training, discipline, and performance appraisal, and the training and motivation of the production/service team. Integrates unique “Chef Talk” segments written by leading U.S. chefs, and includes a new chapter “Building Teamwork in the Kitchen”.For those in the culinary, hospitality & travel/tourism professions; ideal for use in training seminars and for those studying for certification for the American Culinary Federation Educational Institute. ... Read more

Reviews (2)

A cure for sleeplessness
I know that Dr. Cullen knows what he is talking about, I know that this book is the standard to which other books on management are held, and it is almost always required reading, but this book is instant somnia. Some of the information also seems a little dated and cliche now that every manager in the country uses these techniques. Reading it in conjunction with The Chef Manager really helped me plow through.

Read this book
I've met Dr. Cullen. He really has his stuff together and knows what he is talking about. Truely a wonderful text. ... Read more

Reviews (8)

Just the Basics
For someone coming in with no knowledge at all of the restaurant business, this is not a bad general guide.
I was a little disapointed however at the terse treatment the author gave to money processing in the restaurant.
There are many types of restaurant computer systems(POS) and lots of systems to accept checks and credit cards. Since in most restaurants these payment forms far outdistance cash, it would be helpful to include some of the basic credit card processing provisions and information about terminals. Merchants are misguided and ripped off all the time on check and credit cards sytems that are not proper for the specific restaurant. The topic deserves a chapter, not just a few paragraphs.

Wonderful and Easy-to-Read Book
This book is wonderful! Easy to read and easy to understand without sacrificing the technical knowledge it is trying to get across! I'd recommend this for anyone with or without previous restaurant experience!

Helpful and Honest
This was the most helpful and honest book I have read on opening a restaurant. It's realistic but also gives you hope and help. Anyone thinking of opening a restaurant this is a must have!. It's easy to ready and understand. This is the only book you need! don't waste your money and time on any other book!

This is a great plan
The restaurant business is not easy. Howard Cannon makes that very clear in his book. Yet he shows you how, in step-by-step fashion, to make your dream come true if you are willing to work hard enough and plan things out. From the beginning, as he helps you analyze whether the business is for you, through the various stages of planning what kind of restaurant you want to how to buy silverware, Cannon delivers the goods. Perhaps the best thing he does is identify the things that can derail your dream so that you can be on the lookout. He points out that most restaurants fail, but he has turned around enough failures to know how to avoid the common pitfalls. More than that, though, he is enthusiastic about the business while being realistic about the work involved. The restaurant business is not for the timid, but this book takes you through all the steps, including a calendar of when to do things, so that you will be able to be seating customers soon in your very own restaurant. This is a great book and it will help you a lot.

I started a restaurant!
It works. Really. I am more amazed than anybody that an Idiot's Guide would work but this guy knows what he is talking about.. There's plenty of detail here and I've got a restaurant to prove it. ... Read more

Book Description

As winner of the James Beard Foundation’s Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America’s finest restaurant. But it’s not just about food in this renowned Chicago hot spot. It’s about a subtle relationship between food, wine, ambiance, and service—a relationship Trotter has perfected by hiring passionate staff with the ability to surpass his incredibly high standards. In LESSONS IN SERVICE, journalist Edmund Lawler reveals the secrets behind Trotter’s unequaled success and shows other businesses how to improve their levels of service. From unconventional motivational techniques, staff empowerment, and mentoring to role playing, pre-service meetings, and an obsessive pursuit of excellence—Trotter leaves nothing to chance. The service is a nightly ballet that leaves guests feeling pampered, educated, and of course, wonderfully satisfied. Follow the advice of Charlie Trotter, and no matter what your business,!your customers will keep coming back again and again. ... Read more

Reviews (5)

Want to know what your wait staff really thinks????
I'd recommend a book by author Matt Lehman called "Clam Chowder: A Server's Field Manual". The book is a realistic, funny, clever and insightful read. I couldn't put it down. It will give you a glimpse into the mind of servers everywhere. I'm not sure if it's available on Amazon, but it is online at www.clamchowder.biz

I haven't worked in the restaurant for years, but Clam Chowder brought back a flood of memories for me. I have read it twice since I first got it. My book has now been passed on to at least 7 other people. They all agree, Clam Chowder is the best restaurant book ever - told from a server's perspective.

Terrific content, a little lacking in presentation.
This book stresses the value of service, attention to detail and the customer experience. These are all very important and it is wonderful to see that someone still has an appreciation of them in this world that at times seems to have left even common courtesy behind. I am somewhat disappointed that the book was not produced to the exceptional standards that Charlie Trotter boasts in it's pages. It is somewhat redundant and contains many misspellings. Even when recommending Sotheby's Wine Encyclopedia, the authors name is spelled Stevens instead of Stevenson. The print quality, paper and layout are great. The editing, spell-checking and typesetting need much improvement to be five-star quality. Terrific content, a little lacking in presentation.

Service first
Among the many differences between Charlie Trotter and a thousand other gifted chefs, the one that sets his Chicago landmark apart from the crowd is fierce attention to service, as Edmund Lawler points out in this wonderful survey of the Trotter philosophy. Waiters at Charlie Trotter's have no manual, but they strive to follow the Golden Rule - treat customers as you would be treated, not just in general, but in every tiny circumstance. Not only that, but Lawler also points out, Trotter's senior servers enjoy full health care coverage, $2 employee meals and a sense of responsibility. It's so simple, really. Trotter treats his employees as he would be treated. Lawler lays it all out in a readable and succinct fashion, with each chapter backed up by handy "service points." Whether you're running a restaurant, an airline, an investment bank or a lemonade stand, you could learn from reading Lessons in Service. Oh, if only more service business managers would!

Welcome to Trotter's World
While I've never had the privilege of dining at Charlie Trotter's famed Chicago eatery, I was absolutely enthralled with the vivid portrait journalist Edmund Lawler paints in "Lessons in Service from Charlie Trotter." This is Lawler's second outing in Trotter's famed kitchen; his previous book, "Charlie Trotter's: A Pictorial Guide to the Famed Restaurant and Its Cuisine," is another great behind-the-scenes look at the culinary master. But instead of focusing on bread and circuses this time out, Lawler effectively pulls away the curtain to reveal just how Trotter continues to stay in the upper echelon of culinary masters. From managerial techniques to customer satisfaction, "Lessons" gets to the heart of Trotter's business, and how he has managed to stay at the top of his game since 1987. The book is helped immensely by reactions from Trotter's service staff, leaders in the restaurant industry and the chef himself, who believes that empowerment and a keen eye on every detail is the key to success in any business. While some may unjustly dismiss this book as "just another restaurant guide," many of Trotter's techniques (especially those about first impressions at an interview) are germane to most any business where service is the No. 1 priority. Sure everyone knows that the customer is always right, but if Lawler's book is any indication, Trotter knows how to make customers feel "right" more than anyone else in the business.

In the Service industry? Then you have to read this book
My business career has been in the service industry, so I've read a lot of books about giving brilliant service - books full of fine phrases, but they don't show "who has to do what to whom" to make it happen. Ed Lawler's book really shows you how to make it happen.

Lawler evidently lives in the real world. He has got inside "Charlie Trotters restaurant" - one of the legends of good service way beyond Chicago. But this is not a "hymn of praise" sort of book, it's open about the problems, challenges and shortcomings as well.

His starting point is that good service is an accumulation of little things done right, and he goes right into what those little things are. Example: Chapter 5 Learning the Ropes shows how role play and feedback are far more effective than a service manual, how shadowing by a senior mentor actually works, how to use complaint and compliment letters in staff meetings. Chapter 6 has some great stuff on treating first time customers well and returning customers differently (because you know their preferences).

A unique feature of this book is the section on getting backroom staff to collaborate seamlessly with front of house people (page 128-141). The 12 point checklist on page 141 is a gem - applicable across the whole service industry.

A minor nitpick is that the quote from Dostoevsky appears twice, but aside from that, the book is excellent. I have never eaten in Trotters restaurant myself, but reading this book, I can practically taste the food and feel the atmosphere. I thoroughly recommend this book ... Read more

Book Description

Providing in-depth coverage of the wine industry and comprehensive self-assessment material, Sales and Service for the Wine Professional is an indispensable one-stop resource for sommeliers, hospitality managers, food and beverage managers, trainers and students.With detailed treatment of recently emerged regions and a continued emphasis on the importance of service, this new, fully international edition offers ideal support for students and trainees on higher educational, vocational and professional courses. ... Read more

Reviews (2)

Future Master Sommeliers UNITE!
This is the absolute best book with which to study for the tests given by the Guild of Master Sommeliers.

Hospitality Operators & Educators; Sommeliers READ THIS
Master Sommelier and Hospitality Professor Brian Julyan's long-awaited revision of SALES AND SERVICE FOR THE WINE PROFESSIONAL is finally available. Wine is covered in a succint, no-nonsense, easy-to-grasp, and immediately-useable manner. The same holds true for sections on beers,spirits, mineral waters, specialty coffees, traditional European cigar,cigarette, and cocktail service, and even telephone manner. Mr. Julyan'sBritish background does become obvious with the section on how to greetroyalty. While certainly amusing, this may not come in as handy forAmericans. However, the rest of this guide book is so helpful to everydayoperations that copies are sure to become dog-eared, well-worn, and kept atarms' reach by servers and supervisors alike instead of gathering dust onan executive's shelf.

Educators and Sommeliers: this book isone-stop-shopping for all of those interested in the sales and service ofwine, and is on the required reading list for the Master Sommelier program(now we can stop circulating that eight-year-old photocopied version fromHawaii!) ... Read more

Reviews (3)

text book like
This book does a great job of introducing a lot of basic management ideas that a person would get if majoring in business management. first 4 chapters were very incitful but got dry toward the middle then the end was very good about controlling results of revenue and costs.

outstanding
outstanding explanations and examples even for experienced hotel professionals. helps to understand what one is working for at the front office and probably helps to precede with the career in an operational department. the more the fo-staff knows about revenue, turnover and yieldmanagement the better the effectiveness of work. confidence increases as one knows what managers are concerned and talking about.

General Manager
I want to know the operation of Hotel management for good General Manaer ... Read more

Book Description

If you are adventurous in your travel or are interested in knowing more than what is found in travel brochures, this book makes for interesting reading.It gives a basic geographic overview of the world and each major geographic region, providing insights about the geographic character of specific regions to show how it establishes a setting for tourism.All regions or countries have a brief overview of the cultural, physical, and tourism characteristics of the region or country.The cultural characteristics are in the form of cultural capsules pertaining to the people and some tips as to personal actions that are acceptable and others to be avoided. Following the analysis of the geographic character the text discusses the tourist attractions in each of the regions, focusing on the geographic features that are important for creating a desire to visit that region.The authors highlight the most significant attractions, which combine with the geographic facts of the region to form the uniqueness of the area for visitors.In some cases there are differences of opinions concerning which are the major attractions, but those presented in the text provide an overview of the character of each specific tourist destination region.Tourists themselves also create geography.An area with few tourists is different in character from an area with large numbers of visitors.The origin of tourists also affects the environment; as for example visitors from Great Britain create a different environment than those from France because of their differing expectations and resultant services. ... Read more

Reviews (1)

Bed and Breakfast (with Cat's Hairs in the Fried Egg)
I recently spent New Year's Eve on top of a gale- and rain-swept volcano in the southern Philippines. Compared to that wet, muddy night, this text comes in a distant second. It never ceases to amaze me that almost any truly fascinating subject, when moulded into a textbook, can be made to appear overwhelming tedious. Many geographers (including the present reviewer way back in 1969) have tried to get their heads round what appears to be the obvious relevance of their discipline to the world's biggest industry - tourism; all have failed - at least to make what they have to say about the connection interesting. This, I regret to say, doesn't make a much better job of the task than its predecessors. I suspect that the reason is that geographers, on the whole, have not taken on board the concept of 'relative geography' - a geography in which distance is measured not in kilometres and miles but in dollars. Once that is accepted then it becomes evident that distances vary depending on the disposable income available to one and the map of the world becomes radically transformed generating quite new insights into how humans use space. To be fair to the authors, this book is probably the best available so far - it is far ranging in its coverage; has a good writing style; is well illustrated; and is as up-to-date as any non-electronic publication can be (though that's not saying a great deal). But exactly who will buy it? Tourism students really don't need to - tourism is not at all about geography but marketing and human/personnel skills. And the general reader isn't going to find too much inspiration here - unless they are stuck on top of a galeswept mountain in Mindanao ... Read more

Reviews (9)

Great start to overseas living
A very impressive book -- soup to nuts for the first time overseas employee and his/her family members. The practical outlook, first-hand stories and positive attitudes of the authors will provide a huge advantage to those who follow their guidance. For those of us who frequently serve in overseas postings, it also offers important reminders of things we may be taking for granted, and overlooking.

Just Buy It ! ! ! What a great find ! ! ! !
I have been sifting through a bewildering melange of books on the subject of relocation which meander without direction or substance. I have the long held hope of an international re-assignment. This is the first book that addresses the anamoly of not knowing the answers, as one does not know the correct questions to ask. It is a fun to read and you will be grateful for the information laced with humor and a fundamental zest for adventure. It is little wonder that Alma (Mrs. Colin) Powell wrote the forward. Buy it...NOW!!!!

Packed with Knowledge!
Melissa Brayer Hess and Patricia Linderman's indispensable book covers all the practical aspects of adjusting to life in a foreign country. They pay particular attention to factors that can help or hinder an expatriot's adjustment. Every chapter includes short, personal sidebars recounting the experiences of those who've lived and worked abroad, an addition which brings the book to life with insightful, useful and often hilarious detail. We from getAbstract recommend this book to anyone who is considering relocation to another country. To be at home anywhere on the globe, supplement it with a couple of books about the specific country where you are going. Pay attention to the advice about planning ahead, then get your shots, tuck your passport in your pocket and head for the airport. (Don't forget to pack this book; you may need it for re-entry.)

Moving Abroad.... That's a horse of a different color.
So you got that dream job.... London, Tokyo, New Delhi, Pretoria? When you get there, you discover that you're "Not in Kansas any more." Trust me, I have done it five times, a move abroad is not like moving across the state or across the country. Suddenly you are far fom home, far from the people and things you know and love, and everything seems to work just a little bit differently. And if you think it is bad for you, just ask your spouse and kids....

Nevermind, Linderman and Hess do a great job of helping you with all the concerns that you might have in your move. This book sets forth the good, the bad, the ugly, and the funny in an international move. Even if you are lucky enough to have a corporate move-planner to assist you, this book is a gem to help you get ready psychologically for the move and what comes afterwards.

Business Executive Recommends This One
"The Expert Expatriate" - I wish I had this useful guide when I was planning my first foreign assignment! But even after moving abroad, I found the book to be very helpful. And it is a favorite at home and in the office. A great read and a good reference book.

Robert Davis
Business Executive
Eastern Europe ... Read more

Book Description

If you are involved or planning to be involved in the Travel and Hospitality industry as a manager or legal professional, you will find this book to be a valuable tool.Inside are discussions of the legal issues confronted by managers in the hotel, restaurant, travel and casino industries.The emphasis is on prevention of legal violations.By reading the book, managers can appreciate and identify what actions and precautions are necessary to avoid, or at least minimize the number of lawsuits.The book uses the case method, long recognized as a helpful approach to learning and debunking the often-complicated discipline of law.Readers will study decisions from actual cases in which hospitality establishments were sued and what decisions were made, as well as what legal precedents were cited.The 6th edition has been completely updated with the latest decisions as well as classic cases that remain persuasive today. The ?Preventive Tips for Managers? feature at the end of each chapter reviews the key points and concepts addressed.A chapter on Casino Law, a developing branch of the Hospitality field is also featured in the new edition.This specialty area has numerous unique legal applications, particularly in light of the discussions in many communities toward expanding the availability of this type of entertainment. ... Read more

Book Description

Engaging, readable, and authoritative, this book is the most comprehensive source available on the research and techniques involved in casino and gaming operations. It explores the function of casinos and their relationships to hotels, restaurants, resorts, and entertainment facilities.Traces the history of the gaming industry and looks ahead to future areas of expansion. Moves from principles to practices, from overviews to detailed descriptions, all in a chronological context. Provides a new chapter on Internet gaming operations. Updates all references; expands and clarifies all charts and graphs.The ideal reference for travel/gaming industry supervisors and managers, and for anyone interested in casino operations. ... Read more

Reviews (1)

A symplistic presentation of a complex subject.
This book should be considered for a "young readers" level. After completing (1 hour) you will not have any more practical knowledge on this subject than what you could gain by walking through a casino and observing. At $61.00 this book is overpriced by $55.00 when measured against value. If you are serious about this subject try "Casino Operations Management" by Kilby/Fox (best) or "An Introduction To The Casino Entertainment Industry" by Eade. ... Read more