The 'Hospitality Quotient.'

Weisberg, Karen
June 2007
FoodService Director;6/15/2007, Vol. 20 Issue 6, p21
Trade Publication
The article looks at the importance of hospitality to the food service industry in the U.S. The author begins with the idea of hiring hospitable employees. She indicates the advice made by Robert Bearman, foodservice director at Loyola University in Chicago, Illinois, to hire enthusiastic employees who are well trained. In addition, the author explores the hospitality philosophy of Danny Meyer, head of the Union Square Hospitality Group.


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