Seven Management Lessons From The Legendary French Restaurants | Forbes

In between giving lectures on moral philosophy to errant professors of economics, I have been making my way from Nice to Paris, stopping at the top-rated restaurants of the Michelin guide.

via Seven Management Lessons From The Legendary French Restaurants – Forbes.

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One thought on “Seven Management Lessons From The Legendary French Restaurants | Forbes

  1. Reblogged this on Syrah and Spice and commented:
    A great article about how food is about the experience as well as the culinary delight. This, of course, applies to all settings – even hospitals, where the attitudes of staff serving food can affect how much/little a patient eats.

    Thinking of my most memorable meals in Canada and abroad, there usually has been something about the setting or the service, in addition to the actual food, that contributed positively to the experience. Although, I will say that I ate at a Korean restaurant just yesterday with my dad where neither of us got what we actually ordered (language barriers, I think) but we both enjoyed the food and the experience nonetheless. So consumer attitude can hold weight as well; going into things with an open mind can result in some rare and pleasant surprises.

    Liked by 1 person

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