000			02924cam a22004094i 4500
005			20230526151034.0
008			061017s2006 nyu 000 0aeng d
010			_a 2006043529
011			_aBIB MATCHES WORLDCAT
020			_a0060742755 _qhc
020			_a9780060742751 _qhc
035			_a(ATU)b11234805
035			_a(DLC) 2006043529
035			_a(OCoLC)67361516
040			_aDLC _beng _erda _dATU
042			_apcc
050	0	0	_aTX911.3.M27 _bM49 2006
082	0	0	_a647.95068 _222
100	1		_aMeyer, Danny, _eauthor. _91062902
245	1	0	_aSetting the table : _bthe transforming power of hospitality in business / _cDanny Meyer.
250			_aFirst edition.
264		1	_aNew York : _bHarperCollinsPublishers, _c[2006]
264		4	_c©2006
300			_a320 pages ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
505	0	0	_tIntroduction -- _tThe First Course -- _tIn Business -- _tThe Restaurant Takes Root -- _tTurning Over the Rocks -- _tWho Ever Wrote the Rule...? -- _tNo Turning Back -- _tThe 51 Percent Solution -- _tBroadcasting the Message, Tuning in the Feedback -- _tConstant, Gentle Pressure -- _tThe Road to Success Is Paved with Mistakes Well Handled -- _tThe Virtuous Cycle of Enlightened Hospitality -- _tContext, Context, Context -- _tThe Art of Hospitality.
520	1		_a"In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants - Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around?" "In this book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved."--BOOK JACKET.
588			_aMachine converted from AACR2 source record.
600	1	0	_aMeyer, Danny. _91062902
650		0	_aRestaurant management _9323381
907			_a.b11234805 _b06-08-21 _c27-10-15
942			_cB
945			_a647.95068 MEY _g1 _iA430789B _j0 _lcmain _o- _p$31.55 _q- _r- _s- _t0 _u25 _v1 _w2 _x4 _y.i12603703 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1176351 _d1176351