I intend to edit a book on hotels, restaurant and bar, in order to support/help even more in the growth of the sector in the country. Making our service/service excellent. Help to have an excellent service.
More than a hotel/restaurant book, it is the reality passed on day-to-day in various contexts in the restaurant that we have to know how to deal with and always respond positively.
This story is based on true facts, it contains several experiences shared by different restaurant and bar professionals, where what is needed to succeed in this area is told in first person.
With the catering sector in Portugal at a very delicate moment, resulting from the pandemic, companies will want the best professionals, with a range of skills , problem solving capacity, autonomy, versatility, critical thinking and above all who wear the shirt .
Both for those who want to start their activity in the world of restoration and for those who want to make an update, this book is an essential accompanying manual.
The book deals with the themes of the restaurant in 3 phases, breakfast (hotel), lunch and dinner, bar, room-service (hotel), Banquet/Catering, events.
Each chapter of the book includes 3 testimonials from professionals from various companies and also a pedagogical section that will allow the reader to test what he has learned or re-learned.
This book is intended for current and future professionals in the hotel and catering sector, students who are beginning their school career or who are finishing it.
It is also very useful for all lovers of this area to give the art of serving well.
About the author
My name is Marco Batista, I'm 38 years old, I'm married and the father of 2 girls. I started at 16 in weekend and summer jobs collecting glasses and washing, then opportunities arose, but always keeping an eye on the "master" who taught me how to put the first touches.
At 18 I went to a professional school where I got one of the best learning in the area with an excellent professional. I did two FCTs where I got 19 as a final grade in each one, and I was working in the second unit, where I started as a 2nd waiter and in 5 years I got the promotion to head waiter.
I am a hotel and restaurant professional with 12 years of experience in service.
I was responsible for the section (chef table) in a 5 star hotel and team manager at the Argentine embassy in Portugal.
I have perfected over the years with my professional activity skills such as management and control, teamwork, stock , planning vacation maps and work schedules, HACCP, on the job training, among other skills I have.
I currently have over 7 years of experience as a trainer in a professional school with a practical aspect, where I share my knowledge and experiences with future professionals in the hotel industry on a daily basis in order to prepare them to achieve success.
Budget and due dates
The intended value corresponds to the production of a first edition of 500 copies of the book Hotelaria e Restauração, the path to success, which can be acquired through several different options.
All those who participate will have their name published in the list of crowdfunding supporters, in a page of the book specially dedicated for this purpose .
To see the project viable, we need to ensure the purchase of at least 150 books.
Detailed budget for a total of €4000:
Printing of 500 copies of the book Hotels and Restaurants, the path to success - 3100€
Design - €300
Photography - €300
Mail - €300
Schedule :
1st phase) June 5th: Start of dissemination of the project to social networks.
2nd phase) June 8th: PPL launch, promotion and disclosure of the order link.
3rd phase) June 5th to 11th: Submission of press releases to the media.
4th phase) Until June 30: Reach at least 150 orders to be able to proceed with the printing of the book, which takes approximately two weeks to produce.
5th phase) June 30: PPL ended, but continues to run from this date.
6th phase) 15th of July to 31st of July: Period for dispatching books by mail, delivering them by hand, in person and/or using predefined collection points.
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