France presents a comprehensive critique of composition theory and pedagogy from a leftist perspective. He contests the notion that composition courses have no "content" and are only "skills" courses, devoid of intellectual suppositions and cultural premises. Writing instructors should therefore focus on teaching students how to retextualize contemporary cultural practices and become proficient in dissenting from as well as affirming the status quo. Each chapter extends the argument for a critical composition practice from theory into explicit, detailed narratives of composition techniques and analysis. Issues covered are the implicit ideology and curricular function of composition, the definition of a materialist rhetoric, the place of feminism in the writing classroom, the interrogation of dominant ideology in business and professional writing courses, the critique of knowledge making in the context of social-epistemic pedagogy, and the historical and rhetorical relations of religion to persuasion.
The service supervisor’s job is a key one in the restaurant business because a large part of the guest’s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:<UL><LI>Technical know-how and knowledge of serving food<LI>Ability to direct, train, and motivate the service staff<LI>Ability to be a good customer relations person—to meet the public and merchandise the restaurant while promoting sales<LI>Ability to be a good administrator—to organize the work flow and control costs</UL>The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service—poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant’s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.