UPGRADE YOUR RESTAURANT!!

HOW TO IMPROVE DINING SERVICE is an easy learning guide that will help create the basic steps toward quality and efficiency in your Restaurant Dining Room Customer Service. It can be used for newly opening or currently existing restaurants. In detail, the book explains important topics such as the Front Door and Reservation Desk Duties, Seating Methods, Dining Room Organization, Understanding and Awareness, Menu Knowledge, Staff Scheduling, Traffic Flow Guidelines, Safety Rules, Sanitary Guidelines and much more.

This book comes with a 50 question multiple choice exam complete with answers to each question with explanations. [A great restaurant management teaching guide!]

**IMPLEMENT THIS BOOK AND OBTAIN IMMEDIATE POSITIVE RESULTS!!**

Included is the RESTAURANT PERFORMANCE EVALUATION GUIDE: a lengthy series of over 60 review questions considering all significant points a customer experiences when "dining out" such as: Restaurant Outside Appearance, Front Door and Dining Room Appearance, Menu Analysis, Ambiance, Dining/Wait Staff Service, Skills, and Technique throughout the dining experience, Food Preparation and Quality, Service Ending, Payment Handling, Restrooms and much more.

If you diligently answer these pertinent questions, in detail, then the evaluation guide becomes a handy report that can be referenced at any time.

Use this guide repeatedly to pinpoint strengths and weaknesses in your restaurant operations.

THIS BOOK COULD BE THE DIFFERENCE BETWEEN YOUR RESTAURANT'S SUCCESS OR FAILURE!!

Richard, "Thanks so much, your manual was very interesting, easy to read with many items that we retracted and used for our operations!"

    ----Marc C. Moulinet, Director of Services, Horseshoe Bay Resort, Marble Falls, Texas

Richard, "This book has a lot of great organizational tips helping us to elevate our dining room customer service!"

    ---- Orlando Campos, General Manager, Brasilia Grill, Montville, New Jersey

"Richard, "Your publication is fantastic and quite valuable to our readers!"

      ----Eric Hahn, Executive Chef & Editor-in-Chief, RestaurantEdge.com

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Bio:

Richard Saporito

www.topserveconsulting.com

888-276-4808

author, consultant and founder of Topserve, has over 30 yrs. of restaurant service experience in many diverse and profitable New York City establishments ranging from small independents to large scale corporate operations. He uses this successful experience to help restaurants achieve their desired customer service goals-- understanding it may be the difference between success and failure.

Read more about his company's products and services, both dedicated to restaurant development and improvement, by visiting either of the two websites listed below:

www.topserveconsulting.com

www.howtomimprovediingroomservice.com