Restaurant Service Basics Paperback / softback - 2008 - 2nd Edition
by Sondra J. Dahmer
- New
- Paperback
Description
Standard delivery: 14 to 21 days
Details
- Title Restaurant Service Basics
- Author Sondra J. Dahmer
- Binding Paperback / softback
- Edition number 2nd
- Edition 2
- Condition New
- Pages 208
- Volumes 1
- Language ENG
- Publisher Wiley, New Delhi
- Date 2008-10-01
- Illustrated Yes
- Features Bibliography, Glossary, Illustrated, Index, Table of Contents
- Bookseller's Inventory # A9780470107850
- ISBN 9780470107850 / 0470107855
- Weight 0.8 lbs (0.36 kg)
- Dimensions 9 x 7.4 x 0.6 in (22.86 x 18.80 x 1.52 cm)
- Library of Congress subjects Waitresses, Waiters
- Library of Congress Catalog Number 2008002721
- Dewey Decimal Code 642.6
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From the publisher
From the rear cover
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 server 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 resource for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-in-training, those who train them, restaurant managers, and hospitality students.
