About the Book
This training manual is a guideline to train front-of-the-house team to perform their duties towards members and fellow workers with service ethics. This book provides you with the tools and techniques to comfortably perform all assigned tasks and helps to prepare you for potentially difficult situations by providing you with the approved way of dealing with them.
Gajanan Shirke is a successful author whose first book Bar Management and Operations was published in 2010. He has written 17 books since then including Hospitality Management, Food and Beverage Management, Hotel Engineering 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, Training Manager’s Manual.He is a hotel consultant, with a proven track-record of developing, training and growing some of the best-known Hotels, Restaurants and Fast-food joints in Indian market. His last assignment was with Kamat Hotels India Ltd as A General Manager. He was part of The Eighth meeting of the Board of Studies for Hotel Management & Catering Technology as an Expert. He is visiting Various Hotel Management Colleges as a Visiting Faculty. He has trained over thousand hospitality professionals and completed numerous projects of hotel consultancies in India and overseas.