∎ Read Gratis Cries of a Restaurant Client a reflection on customer service FC Peralta 9781456308124 Books

Cries of a Restaurant Client a reflection on customer service FC Peralta 9781456308124 Books

Download As PDF : Cries of a Restaurant Client a reflection on customer service FC Peralta 9781456308124 Books

Cries of a Restaurant Client a reflection on customer service FC Peralta 9781456308124 Books

When heard that my old friend Fernando had written a book I just rushed to get it. I didn't know what was it about, but I was pretty sure it would be awesome. I felt just like worldwide famous restaurant critic Anton Ego, as if ordering to the server: "Surprise me!" hoping that a masterpiece would come from the kitchen. To my delight, the book is above my best expectations.

It is magical in a way that it has brought me back many of my best memories from my childhood and made me witness several situations as if I was there watching -that is how good the narrative is. And, forgive me the spoil: the book will even teach you a couple of magic tricks.

When I was in high school, I came to the theory that cooking was the noblest of all sciences and arts. My reasoning was that it combined art in its deepest possibilities, by reaching to our five senses -maybe except for audition, but I was the kind of kid that spent most of afternoons at the kitchen, so I've learned to enjoy the sound of food being prepared- and by mixing knowledge from several sciences, like chemistry, medicine, math, engineering and so on. Had I worked more on this thesis, maybe I could have written my own book, but now I am relieved: this book has proven it. Not only it shows how much food making and serving is about art, science and passion, but it delivers that seasoned in a very intelligent and juicy sense of humor, in a way that only Peralta could do.

Be prepared to have fun while learning about history, business, science, philosophy, understanding, human nature, cooking and, of course, everything you should know about customer service in restaurants. If restaurants aren't your main concern, never mind. Read the book anyway, as what you will learn can be used in almost any other business environment and you will enjoy the journey.

I truly understand that Fernando now owns his own restaurant and I deeply wish him all the luck in the world. But, as I am a little bit selfish and truly love being remembered of my purest childhood memories, I can only wish that he keeps writing.


Tags : Cries of a Restaurant Client: a reflection on customer service [F.C. Peralta] on Amazon.com. *FREE* shipping on qualifying offers. Cries of a Restaurant Client: A Reflection on Customer Service” speaks to the customer service experience from a customer’s point of view – not guidelines or operational principles for restaurant owners,F.C. Peralta,Cries of a Restaurant Client: a reflection on customer service,CreateSpace Independent Publishing Platform,1456308122,Small Business,BUSINESS & ECONOMICS Small Business,Business & Economics,BusinessEconomics,Small Business - General,Small BusinessEntrepreneurship,Small businesses & self-employed

Cries of a Restaurant Client a reflection on customer service FC Peralta 9781456308124 Books Reviews

Fernando blends business acumen, extensive traveling, eastern philosophies, cooking training, and a little black humor to create the funniest recipe to learn about hospitality industry. Insightful and hilarious.
When heard that my old friend Fernando had written a book I just rushed to get it. I didn't know what was it about, but I was pretty sure it would be awesome. I felt just like worldwide famous restaurant critic Anton Ego, as if ordering to the server "Surprise me!" hoping that a masterpiece would come from the kitchen. To my delight, the book is above my best expectations.

It is magical in a way that it has brought me back many of my best memories from my childhood and made me witness several situations as if I was there watching -that is how good the narrative is. And, forgive me the spoil the book will even teach you a couple of magic tricks.

When I was in high school, I came to the theory that cooking was the noblest of all sciences and arts. My reasoning was that it combined art in its deepest possibilities, by reaching to our five senses -maybe except for audition, but I was the kind of kid that spent most of afternoons at the kitchen, so I've learned to enjoy the sound of food being prepared- and by mixing knowledge from several sciences, like chemistry, medicine, math, engineering and so on. Had I worked more on this thesis, maybe I could have written my own book, but now I am relieved this book has proven it. Not only it shows how much food making and serving is about art, science and passion, but it delivers that seasoned in a very intelligent and juicy sense of humor, in a way that only Peralta could do.

Be prepared to have fun while learning about history, business, science, philosophy, understanding, human nature, cooking and, of course, everything you should know about customer service in restaurants. If restaurants aren't your main concern, never mind. Read the book anyway, as what you will learn can be used in almost any other business environment and you will enjoy the journey.

I truly understand that Fernando now owns his own restaurant and I deeply wish him all the luck in the world. But, as I am a little bit selfish and truly love being remembered of my purest childhood memories, I can only wish that he keeps writing.