TOEIC ETS

In the Kitchen Reviewed by Peter Gottlieb Qi Chien understands how restaurants work. Her new book, In the Kitchen: How to Thrive in the Restaurant Business, expertly advises restaurant managers on handling challenges in the industry, from creating reasonable schedules for chefs to appeasing picky diners. Throughout the book, Chien offers concise, practical suggestions with easy-to-understand concepts. Overall, the book offers a colorful snapshot of the various tasks involved in the day-to-day operations of a restaurant. Chien's book is unique among other industry guides in that she interviewed restaurant owners, managers, and customers as part of her research. She even spoke to journalists who write restaurant reviews to get a good sense of what they most prize in a dining experience. My only criticism is that the book should have also included the perspective of chefs, especially since their role is crucial to a restaurant's success. This caveat aside, In the Kitchen is an insightful and instructive read. ===== To: editor@lakecountyherald.com From: gichien@rapidonline.com Date: August 5 Subject: In the Kitchen To the Editor: I was delighted to read Peter Gottlieb's review of my latest book, In the Kitchen, in your newspaper. I have appreciated his thoughtful comments about my works over the years, even if they are sometimes negative. In this case, I was especially glad that he liked the chapter about restaurant reviewers, since initially I had been reluctant to interview journalists for the book. It is true that I could have included a greater variety of insights, but unfortunately the people whose views he most wanted to hear were just too busy to speak with me before the publishing deadline. Perhaps this is something I can address in an updated edition of the book. Qi Chien

What is the focus of Ms. Chien's book?