L. Christian Amougou

Mastering The Art of Impeccable Restaurant Service (eBook, ePUB)

• Format: ePub

Produktbeschreibung

I've been around the block a few times over the past 20 years -as far as restaurant service is concerned, that is. Hell, I might even own the damn block by now (or at least I should). My vast experience spans multiple service styles in diverse cities around the globe, and I'm humbled to share that I've enjoyed working for world-renowned chefs including Scott Conant, Geoffrey Zakarian and Lincoln Carson-placing me at the center of the action for a long time now. As part of this rich experience, I have learned a variety of skills, acquired priceless knowledge and crafted a unique approach to restaurant service that has worked wonders for me over the years. This is precisely what I'm here to share in the hopes of aiding restaurant servers on their journey.

Just so we're clear: I'm not here to discuss the particulars of running a restaurant, nor am I here to talk about the ins and outs of food preparation. My goal is simple: To help restaurant servers become the very best in the business. I'm here to teach them the most important element of service that their resturants have neglected to emphasize…

The "WHY":

"Why" are some actions performed in a certain manner for impeccable service?

"Why" must some items look a specific way for a magical meal?

"Why" does a specific approach creates energy that dictates the impact you make on your guests' dining experiences?

Etc.

While restaurant managers and trainers have most certainly taught their servers the contours of "HOW" to perfect the mechanics of service, they must also address a long list of "WHYs" to maximize their staff's potential, master their craft, create memorable dining experiences for their guests and make A LOT MORE MONEY in the process. That is the goal of this guide/book.

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Produktdetails

• Verlag: LendCoat, Inc.
• Erscheinungstermin: 27. September 2022
• Englisch
• ISBN-13: 9798215686478
• Artikelnr.: 65839917

Autorenporträt

In December 1994, L. Christian Amougou crash-landed into the hospitality world: not by choice, but by pure necessity to survive in a foreign country he knew nothing about. Little did he know that this new restaurant service adventure would eventually transcend decades, stretch across multiple countries and span a variety of service stylesfrom casual eateries in Libreville, Gabon to fine dining establishments in Beverly Hills, working for world-renowned chefs including: Scott Conant, Geoffrey Zakarian and Lincoln Carson.

Along the way, Christian has not only acquired important skills in the fundamentals and mechanics of proper service but alsomost importantlygained remarkable knowledge with respect to the psychology of restaurant hospitality. He deems the latter a spiritual expression, orchestratrated between two parties involving food, drinks and great vibes, perfectly executed inside a 1-to-2-hour dining experience.

In his book, Christian speaks directly to a specific group of individualsrestaurant serversand discusses his unique approach to service. Relying on key elements of his vast experience and sharing insightful anecdotes along the way, Christian lays out a roadmap designed to help servers maximize their potential, improve their service skills and make a lot more money in the process.