Sir John Edwin Sandys' three-volume work on the history of classical scholarship remains unchallenged. Nothing like it in scale or scope has been published since it first appeared a century ago. Ranging from 600 BC to the modern times, Sandys includes material on all aspects of classical scholarship - history, archaeology, philosophy, literature, religion, politics -- as well as providing accounts of the principal figures who helped determine the course of classical scholarship through the ages. Beginning in the Athenian age Sandys traces the growth of scholarship in Alexandrian and Roman times, through the Middle Ages and the Renaissance to the study of the Classics in Europe and the USA up to the end of the nineteenth century. Together the three volumes form not just a history of classical scholarship but what is in essence an intellectual history of Europe over twenty-five centuries. This edition contains a new Introduction from one of the world's leading classical scholars, Christopher Stray, providing valuable contextual, bibliographical and biographical detail. This unrivalled edition will not only be welcomed by all with an interest in the Classics: it will be a rich source of detail for scholars of the history and philosophy of European thought.
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.