About the Book
Aimed specifically at hotel managers and administrators, one of the most foolproof ways to improve is to study those more successful than you and try to emulate them. Among other things, you'll learn how to maximize profits, understand customer choices, and control business costs.
About the Author
Gajanan Shirke, a hotel consultant, has years of extensive experience in the hospitality industry. His thirst for learning and aspiration to become a multifaceted expert in the hotel industry helped him rise from employment to becoming an independent professional in the hospitality sector. Since his last assignment as General Manager at Kamat Hotels, he has become a renowned hotel consultant with a proven track record of developing, training and growing some of the best-known hotels, restaurants and fast-food joints in the Indian market. He was appointed as an expert consultant for The Eighth meeting of the Board of Studies for Hotel Management & Catering Technology. He is a visiting faculty at various Hotel Management Colleges and has trained over a thousand hospitality professionals.
He has completed numerous pre and post opening hotel consultancies in India and overseas. In order to spread his extensive knowledge to aspiring hotel professionals, Gajanan has penned a large number of books spanning different segments of the hospitality industry. Starting from his first book Bar Management and Operations published in 2010, he has written 30 books including Hospitality Management, Food and Beverage Management, Hotel Engineering Management, Front Office Management, Hotel Housekeeping Management, The Cookery Trilogy: Advance Cookery Theory, The Cookery Trilogy: Foundation of Cookery, The Cookery Trilogy: 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, Training Manager's Manual, Exceptional Service In Hospitality Six Sigma Way, etc.
