This book interweaves a wide selection of the novels of the late nineteenth and early twentieth centuries with a series of cultural events ranging from Buffalo Bill's Wild West Show to the 'Southern Renaissance' of the 1930s. Minter examines a wide variety of period novels as works of art that arise from and that remain embedded in culture - arguing conversely, that cultural events such as the making of Chicago's Columbian Exposition and New York's Armory Show differ only in degree, not in kind, from novels. Minter thus constructs a broad and synthetic vision that portrays literary history as a cultural drama in which novels and events emerge as related sites of cultural expression. This book traces the history of African American theatre from its beginnings to the present. It analyses the types of plays written for this theatre, identifies the perennial problems faced by theatre artists and producing companies, and makes bold, innovative proposals for the theatre's healthy survival.
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.