Typology of employees of restaurant. How to form a command that works on a result
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The key to the success of a restaurant is mutual understanding and interaction between the owner, manager and chef. The book highlights the applied types of owners and employees in the context of practical work in the restaurant industry. Their motives, the most likely behavior, points of influence and their compatibility in terms of the results of joint work are considered.
Different types of waiters are identified and management methods for each of them are proposed. Case studies and checklists reinforce the material of the book.
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
BK/38976703/UA
Data sheet
- Name of the Author
- Холоша Мила, Демяненко Maria
- Language
- Ukrainian
- Age
- 16
1 book by the same author:
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The key to success of restaurant is the mutual understanding and co-operation of owner, manager and head-cook. The applied types of owners and сотрудни are distinguished in a book...