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Dishonesty in the restaurant business is an issue seldom raised. Little is communicated about it, although the problem touches virtually every restaurant. If you are a practitioner, you must know a lot about it and this book provides many example situations that you certainly may have faced yourself or heard about.
What you are presented with is a tale of restaurant reality. The book has been written to deliver a true image of various hospitality establishments: restaurant, bars, canteens, fast food restaurants and cafés. Its goal is to make work easier for everyone who already works in the restaurant business or plans to open their first restaurant so as to help them minimise the trial-and-error process.
It is aimed at restaurant owners, managers, head waiters, bar supervisors and head chefs responsible for financial results of their establishments. It shall be of help to beginners in the restaurant business and it will support the specialists in confronting their own experience with other people's experience and knowledge. It can also serve as supplementary reading for college students in accommodation and catering services programmes.
The restaurant reality is difficult and ambiguous, and that's why it might be difficult to find the perfect solution. In this book you will be presented with various methods applied by professionals that will allow you to judge, which one might be of use in your case.
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