Restaurant Service

Beyond the Basics

Carol A. Litrides, Bruce H. Axler (Autoren)

Buch | Softcover

384 Seiten

1994
John Wiley & Sons Inc (Verlag)
978-0-471-51476-3 (ISBN)

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Timely, authoritative, and practical--an incomparable guide to the crucial "difference makers" that keep patrons coming back. When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story.

Timely, authoritative, and practicalan incomparable guide to the crucial "difference makers" that keep patrons coming back When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and amenities that make customers feel comfortable and turn a meal into a memorable event. This incomparable how-to guide features:

Step-by-step guidance on extraordinary table and guest servicefrom meeting, greeting, and seating, to coat and parcel check, taking reservations, and handling customer complaints
A comprehensive guide to buying, storing, displaying, preparing, and serving wines, liquors, and other beverages
Detailed procedures for service setup and administration
How to feature and serve luxuries and regional specialties that add sizzle to your menu
ADA requirements and how to comply with them
And more

Customer satisfaction relies as much on your establishments courtesy skills as on the quality of the food and the elegance of the surroundings. Timely, authoritative, and extremely practical, Restaurant Service is an incomparable guide to all the important "difference makers" that keep patrons coming back.

CAROL A. LITRIDES is Assistant Director of the Hospitality Management Program at ITT Technical Institute, Maitland, Florida. A former director of training at Tavern on the Green in New York City, she is a successful consultant in restaurant training, marketing, and service. BRUCE H. AXLER is Director of the School of Hotel, Restaurant, and Tourism Management at Fairleigh Dickinson University. He has written more than fifteen books on the hospitality industry and is a successful restaurant entrepreneur.

GUEST COURTESIES: THE DIFFERENCE MAKERS.

First Impressions.

Coat Checking.

Lost and Found.

Guests and Employees with Disabilities.

Reservations.

AT THE TABLE: BEYOND THE FIRST IMPRESSIONS.

Food Service.

Wine and Liquor Service.

THE ``SIZZLE,'' OR, WHY RETURN.

Nonalcoholic Beverages.

Ceremonial Coffee and Tea Service.

Extravagant Foods--The Magic of Caviar.

Rare Wines.

Organic Wines.

A PRIMER ON WINE SERVICE.

Wine: What Is It?.

Tasting, Storing, and Drinking Wine.

Wines of the World.

THE STAFF.

Basic Personnel Policies.

Appendices.

Index.

Erscheint lt. Verlag	31.8.1994
Verlagsort	New York
Sprache	englisch
Maße	183 x 262 mm
Gewicht	758 g
Themenwelt	Reisen ► Hotel- / Restaurantführer
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-51476-4 / 0471514764
ISBN-13	978-0-471-51476-3 / 9780471514763
Zustand	Neuware