Articles liés à WITH Presenting Service Workbook
L'édition de cet ISBN n'est malheureusement plus disponible.
Quatrième de couverture
The essential guide to great service skills and techniques–now in a second edition.
No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today′s foodservice industry cannot afford to ignore the significance of excellent service.
Restaurant Service basics, Second Edition offers a practical and up–to–date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step–by–step instructions on everything a truly excellent service must do, from proper attire to order taking methods to dealing with difficult guests.
This revised and updated Second Edition features:
- New coverage of technology use in restaurants, including POS systems
- Plentiful photos and diagrams that illustrate table settings, service styles, and much more
- Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service
- New teaching and learning features including learning objectives, key terms called out in the text, mini–cases, a resource of menu and service terms, and an expanded glossary
- End–of–chapter review questions and projects that incorporate real–life situations
A comprehensive and concise resources for building a top–notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers–no training, those who train them, restaurant managers, and hospitality students.
Présentation de l'éditeur
The essential guide to service skills and techniques that guarantee success
Preferences in cuisine may vary, but the demand for great service–the keystone of any restaurant′s success–never fades. This concise yet comprehensive guide helps restaurant managers and staffs in all types of dining establishments provide first–rate food and beverage service to every customer and create an excellent dining experience.
Restaurant Service Basics takes a practical approach to service training. It discusses different types of service, including French, American, English, Russian, family–style, banquet, and more. With clear, step–by–step instructions, it demonstrates the technical skills associated with American service. It shows restaurant professionals and trainees the proper ways to:
∗ Greet and seat guests
∗ Take orders and answer questions
∗ Serve food and beverages, and time the meal
∗ Present the check and accept payment
∗ Respond to emergency situations, such as power outages and guest injury
∗ Use the computer system to support service
∗ Serve alcoholic beverages
Supplemented with helpful photos and drawings that illustrate everything from napkin folding to taking orders by computer, Restaurant Service Basics gives servers the knowledge and skills they need to satisfy customers, increase gratuities, and develop a faithful clientele that keeps coming back for more.
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