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Expediter & Food Runner. How To Be An Outstanding ..., #3
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- FormatePub
- ISBN8201159238
- EAN9798201159238
- Date de parution22/06/2022
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurJL
Résumé
The Definitive Expediter & Food Runner Training ManualA MUST for: Every Restaurant Manager ( Give to New Employees )- Anyone Wanting to Excel in These Jobs in Any Restaurant! This eBook Prepares You to Succeed On Your Very 1st Shift. Handle Chaos Situations With ConfidenceBe Super Prepared OR You Will Be Easily Overwhelmed. If you've ever watched Chef Gordon Ramsay on TV in one of his many shows, in this case Hell's Kitchen comes to mind, you have seen an expediter in action.
It's an incredibly important Job. Why? The expo is the glue that binds the front of the house and the back of the house. Those moments when Ramsay is screaming at his cooks to get moving, get coordinated and get the food up?Yep, at that time he's the food expediter dressing the food and expediting it as fast as he can go. You're about to become a food expediter, known as the "expo."Food Expediting AND Food Running because the two go hand in hand.
An expediter has to have someone to expedite food too - in comes the food runner. About The Author:Harrison Barr - 30 Year Restaurant & Bar Industry ProHarrison started in the Service Industry as a busboy at the age of 15. He spent the next 30 years in refining his craft in a variety of customer service roles.- Bar Porter/Bar Back - Bartender- Server- Bar Manager- Promotions Manager- Operations Manager- Staff Development Manager He wants people of all types to develop to their full potential.
For this reason, he wrote this book with Scott Young.Because you have to start somewhere on your way to greatness. This is to help you have that starting point. Good luck to you! Harrison Barr
It's an incredibly important Job. Why? The expo is the glue that binds the front of the house and the back of the house. Those moments when Ramsay is screaming at his cooks to get moving, get coordinated and get the food up?Yep, at that time he's the food expediter dressing the food and expediting it as fast as he can go. You're about to become a food expediter, known as the "expo."Food Expediting AND Food Running because the two go hand in hand.
An expediter has to have someone to expedite food too - in comes the food runner. About The Author:Harrison Barr - 30 Year Restaurant & Bar Industry ProHarrison started in the Service Industry as a busboy at the age of 15. He spent the next 30 years in refining his craft in a variety of customer service roles.- Bar Porter/Bar Back - Bartender- Server- Bar Manager- Promotions Manager- Operations Manager- Staff Development Manager He wants people of all types to develop to their full potential.
For this reason, he wrote this book with Scott Young.Because you have to start somewhere on your way to greatness. This is to help you have that starting point. Good luck to you! Harrison Barr
The Definitive Expediter & Food Runner Training ManualA MUST for: Every Restaurant Manager ( Give to New Employees )- Anyone Wanting to Excel in These Jobs in Any Restaurant! This eBook Prepares You to Succeed On Your Very 1st Shift. Handle Chaos Situations With ConfidenceBe Super Prepared OR You Will Be Easily Overwhelmed. If you've ever watched Chef Gordon Ramsay on TV in one of his many shows, in this case Hell's Kitchen comes to mind, you have seen an expediter in action.
It's an incredibly important Job. Why? The expo is the glue that binds the front of the house and the back of the house. Those moments when Ramsay is screaming at his cooks to get moving, get coordinated and get the food up?Yep, at that time he's the food expediter dressing the food and expediting it as fast as he can go. You're about to become a food expediter, known as the "expo."Food Expediting AND Food Running because the two go hand in hand.
An expediter has to have someone to expedite food too - in comes the food runner. About The Author:Harrison Barr - 30 Year Restaurant & Bar Industry ProHarrison started in the Service Industry as a busboy at the age of 15. He spent the next 30 years in refining his craft in a variety of customer service roles.- Bar Porter/Bar Back - Bartender- Server- Bar Manager- Promotions Manager- Operations Manager- Staff Development Manager He wants people of all types to develop to their full potential.
For this reason, he wrote this book with Scott Young.Because you have to start somewhere on your way to greatness. This is to help you have that starting point. Good luck to you! Harrison Barr
It's an incredibly important Job. Why? The expo is the glue that binds the front of the house and the back of the house. Those moments when Ramsay is screaming at his cooks to get moving, get coordinated and get the food up?Yep, at that time he's the food expediter dressing the food and expediting it as fast as he can go. You're about to become a food expediter, known as the "expo."Food Expediting AND Food Running because the two go hand in hand.
An expediter has to have someone to expedite food too - in comes the food runner. About The Author:Harrison Barr - 30 Year Restaurant & Bar Industry ProHarrison started in the Service Industry as a busboy at the age of 15. He spent the next 30 years in refining his craft in a variety of customer service roles.- Bar Porter/Bar Back - Bartender- Server- Bar Manager- Promotions Manager- Operations Manager- Staff Development Manager He wants people of all types to develop to their full potential.
For this reason, he wrote this book with Scott Young.Because you have to start somewhere on your way to greatness. This is to help you have that starting point. Good luck to you! Harrison Barr
