Restaurant Recipe - - -
Timely, authoritative, and practical--an incomparable guide to the crucial "difference makers" that keep patrons coming back. When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and amenities that make customers feel comfortable and turn a meal into a memorable event. This incomparable how-to guide features:
This map is so named because our visits to the Danish capital fill us with envy for those who live in this most civilised city. The entries focus on Copenhagen's thriving new food scene and also on its highly evolved sense of design, the two of which frequently intersect. Our guide details sources of mid-century cookware, cinnamon rolls and organic hot dogs, grand shops and tiny cafes, a pleasure garden and a cemetery. It is the perfect companion for this most perfect of cities."
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility-with more attention to the equipment-rather than emphasizing either front of the house or back of the house.