Reviews
When the TV is turned on, there's a TV broadcast about the taster, and every time you step in, you live in the flood of restaurants, but you don't often feel good knocking out the door of restaurants because they call you. Many restaurants still do not give as much consideration or emotional attention as they want. This book offers a real way to get the customer from his point of view, to get him into the field. It's a book I would recommend to the people who run the restaurant.
The book, The Sunshine, emphasizes that those who run restaurants should work and change to meet their guest's expectations. In fact, considering that there are over 30,000 restaurants opening every year and that many of them are in the form of startups that mimic the types of restaurant that have already succeeded, it is not hard to predict that a ‘success ’ restaurant can be stolen. This book will help the restaurant owners to catch up with the changing consumer symbol.
Park No-jin et al.: Restaurant Merit
The restaurant that manages success with its studies is the restaurant. This is a book that has four big restaurants, including the restaurant he runs. You can get a chance to meet the success story of people who have been in the truck all night for tomorrow, eating wet bread and without proper bed.
Korean title: 식당공신
Korean author: 박노진 외
Korean publisher: 이콘
ISBN-13: 9788997453146
Reviews
When the TV is turned on, there's a TV broadcast about the taster, and every time you step in, you live in the flood of restaurants, but you don't often feel good knocking out the door of restaurants because they call you. Many restaurants still do not give as much consideration or emotional attention as they want. This book offers a real way to get the customer from his point of view, to get him into the field. It's a book I would recommend to the people who run the restaurant.
The book, The Sunshine, emphasizes that those who run restaurants should work and change to meet their guest's expectations. In fact, considering that there are over 30,000 restaurants opening every year and that many of them are in the form of startups that mimic the types of restaurant that have already succeeded, it is not hard to predict that a ‘success ’ restaurant can be stolen. This book will help the restaurant owners to catch up with the changing consumer symbol.
