Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition Paperback - 2006
by Kotschevar, Lendal H.; Luciani, Valentino
- Used
- Good
- Paperback
Description
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Details
- Title Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition
- Author Kotschevar, Lendal H.; Luciani, Valentino
- Binding Paperback
- Edition 2nd
- Condition Used - Good
- Pages 272
- Volumes 1
- Language ENG
- Publisher John Wiley and Sons, Somerset, New Jersey, U.S.A.
- Date 2006-03-17
- Illustrated Yes
- Features Glossary, Illustrated, Index, Table of Contents
- Bookseller's Inventory # SKU0050927
- ISBN 9780471475781 / 0471475785
- Weight 1.38 lbs (0.63 kg)
- Dimensions 10.86 x 8.46 x 0.65 in (27.58 x 21.49 x 1.65 cm)
- Library of Congress subjects Food service, Food service employees - Training of
- Library of Congress Catalog Number 2005056823
- Dewey Decimal Code 642.6
About SGS Trading Inc New Jersey, United States
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First line
From the rear cover
A DETAILED APPROACH TO PROVIDING SERVICE IN RESTAURANTS AND FOODSERVICE OPERATIONS
Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience.
Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests. Other valuable features of this revised edition include:
- A new chapter on classic service styles, including the techniques of French, Russian, American, English, and Chinese dining
- A new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures, such as European, Chinese, Indian, and Middle Eastern dining
- Customer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issues
- A new appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server
Media reviews
Citations
- Reference and Research Bk News, 08/01/2006, Page 325
