Restaurant Service Basics
John Wiley & Sons Inc (Verlag)
978-0-471-40241-1 (ISBN)
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Get restaurant managers and their staffs quickly up and running with the essentials of providing excellent service and enhancing the dining experience No matter how superb the cuisine or attractive the decor, nothing alienates customers quicker than poor service. That is why service is one of the major assessment criteria found in virtually every popular guide to eating out. Written for a market of 750,000 restaurant managers and their waitstaffs, this valuable guide schools readers in the basics of providing good food and beverage service and assisting in the creation of an excellent dining experience. In a concise, no-nonsense style, Restaurant Service Basics acquaints readers with the different service categories - including French, American, English, Russian, Family-Style, and Banquet. It provides step-by-step instructions on how to greet and seat guests, take orders, answer questions, serve food, time a meal, and handle the check. It also features a chapter devoted exclusively to wine and bar service techniques. It also includes helpful guidelines on safety, sanitation, risk management, and emergency procedures. Sondra J. Dahmer (Eden Prairie, MN) and Kurt W.
Kahl (Madison, IN) are instructors of professional waitstaff training courses.
The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in their respective areas of expertise, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant independent, chain, or franchise. SONDRA J. DAHMER and KURT W. KAHL are coauthors of The Waiter and Waitress Training Manual, which has helped tens of thousands of restaurant servers achieve excellence and success in the field.
Preface; Purpose of This Book; A Special Thank-you; 1. The Server; Advantages of the Position; Qualifications for the Job; Personal Appearance on the Job; Your Role in the Restaurant Organization; Teamwork with Co-workers and Supervisors; Current Issues Regarding Restaurant Employment; Questions; Projects; 2. Types of Table Service and Settings; French Service; Russian Service; English Service; American Service; Banquet Service; Family-Style Service; Buffets; Salad Bars, Oyster Bars, and Dessert Tables; Smorgasbords; Questions; Projects; 3. Before the Guests Arrive; Station Assignments; Dining Room Preparation; Studying the Menu; Closing the Dining Room; Questions; Projects; 4. Initiating the Service; Seating Guests; Approaching the Guests; Taking Orders; Appropriate Topics of Conversation; Answering Questions; Making Suggestions; Timing the Meal; Placing Orders in the Kitchen; Picking Up Orders from the Kitchen; Questions; Projects; 5. Serving the Meal; Serving Tables and Booths; Efficiency When Serving; Handling Unusual Circumstances; The Guest Check and Payment; Receiving the Tip; Questions; Projects; 6. Safety, Sanitation, and Emergency Procedures; Safety: Preventing Accidents; Sanitation Responsibilities; Emergency Procedures; Questions; Projects; 7. Handling Service with a Computer System; Computers in Restaurants; Computer Hardware Used by Servers; Taking Orders Using a Computer System; Getting Orders to and from the Bar and Kitchen; Completing Each Transaction; Closing at the End of the Day; Advantages and Disadvantages of a Computer System; Questions; Projects; 8. Wine and Bar Service; Significance of Serving Wine, Beer, and Liquor; The Concern Over Serving Alcohol in Restaurants; Wine Service; Beer Service; Liquor Service; Mocktails; Questions; Projects; Case Problems; Case 1. Initiating the Service; Case 2. A Sensitive Situation; Case 3. Handling Harassment; Case 4. A Bad Suggestion; Server Quiz; Part A: Completion; Part B: Multiple Choice; Glossary; Selected References; Art Credits; Index
| Erscheint lt. Verlag | 30.10.2001 |
|---|---|
| Reihe/Serie | Wiley restaurant basics series |
| Zusatzinfo | illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 160 x 238 mm |
| Gewicht | 283 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-471-40241-9 / 0471402419 |
| ISBN-13 | 978-0-471-40241-1 / 9780471402411 |
| Zustand | Neuware |
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