About the Book
This training manual is a guideline to trainfront-of-the-house team to perform their duties towards members and fellowworkers with service ethics. This book provides you with the tools andtechniques to comfortably perform all assigned tasks and helps to prepare you for potentially difficultsituations by providing you with the approved way of dealing with them.
About the Author
Gajanan Shirke is a successful author whose first book BarManagement and Operations was published in 2010. He has written 17 books sincethen including Hospitality Management, Food and Beverage Management, HotelEngineering Management, Front Office Management, Hotel Housekeeping Management, The Cookery Triology: Advance Cookery Theory,The Cookery Triology: Foundation of Cookery, The Cookery Triology: The Basic Cookery Book,Hotel Sales and Marketing, Hospitality Industry Accounting & Fundamentals,Customer Interaction Excellence in Hospitality, History of Indian Cuisine – Volume 1, History of Indian Cuisine –Volume 2, Hotel Owner’s Manual, Hotel Security & Prevention, TrainingManager’s Manual.He is a hotel consultant, with a proven track-record ofdeveloping, training and growing some of the best-known Hotels, Restaurants andFast-food joints in Indian market. His last assignment was with KamatHotels India Ltd as A General Manager. He was part of The Eighth meeting of theBoard of Studies for Hotel Management & Catering Technology as an Expert.He is visiting Various Hotel Management Colleges as a Visiting Faculty. He hastrained over thousand hospitality professionals and completed numerousprojects of hotel consultancies in India and overseas.
