A Simple Guide to Keep the Customer Happy and Healthy

by Samuel Rose


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Softcover
$12.95
$9.95
Softcover
$9.95

Book Details

Language : English
Publication Date : 10/1/2002

Format : Softcover
Dimensions : 8.25x11
Page Count : 108
ISBN : 9780759673199

About the Book

This publication is for food providers, and consumers. If you are a provider, it is hoped you will put yourself in the consumer's place. As the following points are discussed, imagine yourself on the other side of the counter. Try to view matters from their standpoint. Especially if it shows you in a bad light.

As you notice in the title, there are two words with the letter, H and H for Healthy and Happy. I imagine you are thinking "What in the world does healthy have to do with serving the customer? We understand keeping happy, but healthy?" Yes Healthy!

No doubt you are all aware of recent problems with E-Coli, and other food contamination, which has caused illness, and even deaths. Therefore, the way food is stored and handled by providers in supermarkets, Delis', and fast food restaurants, is important to the health of the consumers.

It is for this reason we have put our book together. Considering these problem areas strictly from the shoppers perspective, which should be even more important than simply attempting to follow certain codes. Codes are only numbers, and words. If not followed, it doesn't mean anything.


About the Author

If you notice, there is no Ph.D. or any other title involved in the authorship of this book. WHY? Because we feel it isn't necessary. Common sense, the ability to see and listen, along with many years of experience as consumers are our credentials.

Between my wife and I, are over 100 years of shopping, and dealing with food providers of all stripes. In addition, we have many friends and relatives with hundreds of years of combined experience. Some who have worked or are presently working for food providers. In fact I have three sons in this category, two of whom worked in food management. One with twenty years of experience, even working as a chef in a major hotel chain.

Therefore, the information found herein is based not on books, but personal experiences of people with many years of shopping, working, and eating at various food providers. Some think if you don't have a big title, what's being said doesn't mean much. Kind of reminds you of big manufacturers, especially auto and electronic companies in America.

They felt only the engineers, and managers, who were mostly college graduates knew what they were talking about. Suffice the thought that anyone should listen to the "lowly" people on the line. After all, what did they know? They only made the stuff. But a very important lessons would soon be learned. The lesson came when the Japanese began overtaking the American in auto and electronics manufacturing. How could this happen?

The Japanese did not believe that only those with titles knew it all. Instead, they would listen to everyone, particularly those with practical experience in putting these things together. The American companies have learned, and are now putting this idea into practice. Although some reluctantly so.

So in the final analysis of the matter, it's the final product that counts. Not necessarily who delivers it. As a result, we hope that all who read this information will benefit.