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In Stock, Ships Immediately!
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DVD: $39.95
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Download: $29.95
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Directed By: Al Cloutier
Written By: Al Cloutier
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Release Date: 2008-07-01
Running Time: 0:27
Content Rating: GA (General Audience)
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DVD Region: 1 - U.S., Canada, U.S. Territories
Media Format: NTSC-DVD
Aspect Ratio: 4:3
Audio Language(s): English
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Genres: Instructional >> Workplace :: Instructional >> Training :: Hard to Classify |
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Restaurant Industry Fact # 1 : It doesn't matter if you have the best food in the world, bad service can break your business!
Your people are an important part of your restaurant's success formula. Make sure they are properly trained before you send them out on the floor! With the World Class Restaurant Service DVD you can be sure that they are equipped with the knowledge that it takes to win loyal customers!
World Class Restaurant Service Training DVD is the first of it's kind to employ techniques of Neuro-Linguistic-Programming (NLP). This break-through DVD utilizes key images, music, and phrases to "anchor" the trainee into a more receptive learning state! This leveraging of human potential enables the subjects to subconsciously absorb the information. The end result is the viewer quickly and effectively modeling precision, purpose and skill. After viewing this program, your service staff will absolutely perform at a higher level!
Filmed on location in beautiful Hawaii, World Class Restaurant Service DVD presents sales & service essential instruction. With the back drop of Waikiki Beach to help capture your staff's interest, your servers will learn what it takes to separate your restaurant from thecompetition. The easy-to-learn principles and techniques in this DVD will keep customers coming back again and again
"This is a program that should be viewed by any operation that employs servers, from very casual to fine dining. The points of service are noted one by one from the time the customer enters until they leave. Every step is covered in an enthusiastic, engaging way by someone who is not only at the top of his game but is able to relate how to get there in a manner that will hold the attention of both the trainee and seasoned waiter. The format provides points at which the manager conducting a training session may pause to relate what was shown to their own restaurant. And the Hawaiian setting is fantastic! Overall a very professional manual that will continue to be a valuable and welcome asset to our training program—we are already reaping the benefits!"
-Executive Chef Joseph Cinanni - The Conrad N. Hilton College of Hotel & Restaurant Management , University of Houston