Service - A guide for professionals
Seiten
2011
|
4., Auflage 2011
Trauner Verlag
978-3-85487-422-5 (ISBN)
Trauner Verlag
978-3-85487-422-5 (ISBN)
Zu diesem Artikel existiert eine Nachauflage
Service - A guide for professionals
What makes good service perfect?
Besides possessing the necessary skills in all areas of professional service, such as proper table setting, being knowledgeable of all service styles and the perfect beverage service, an important prerequisite is the friendly, courteous and unobtrusive attention to guests.
Excellent selling techniques and advice, satisfactory handling of complaints and the in-depth understanding and knowledge of international guests are also part of the profile of a successful service professional.
The handling and organizing of banquet and catering functions have also gained importance in the daily life of service professionals.
The basics of excellent service for the young!
A reference book for the experienced professional!
Contents
The guest
The food and beverage service employee
Service systems
Furniture, fixtures, equipment and supplies
A workday
Service styles and techniques
Meals
Caring for guests
Berverage service and menu design
Cigar service
The bar
Catering and convention services
What makes good service perfect?
Besides possessing the necessary skills in all areas of professional service, such as proper table setting, being knowledgeable of all service styles and the perfect beverage service, an important prerequisite is the friendly, courteous and unobtrusive attention to guests.
Excellent selling techniques and advice, satisfactory handling of complaints and the in-depth understanding and knowledge of international guests are also part of the profile of a successful service professional.
The handling and organizing of banquet and catering functions have also gained importance in the daily life of service professionals.
The basics of excellent service for the young!
A reference book for the experienced professional!
Contents
The guest
The food and beverage service employee
Service systems
Furniture, fixtures, equipment and supplies
A workday
Service styles and techniques
Meals
Caring for guests
Berverage service and menu design
Cigar service
The bar
Catering and convention services
| Erscheint lt. Verlag | 27.9.2011 |
|---|---|
| Sprache | englisch |
| Maße | 205 x 270 mm |
| Gewicht | 900 g |
| Einbandart | gebunden |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Weitere Fachgebiete ► Handwerk | |
| Schlagworte | Englisch • Hardcover, Softcover / Ratgeber/Essen, Trinken • HC/Ratgeber/Essen, Trinken • Restaurantfachleute; Handbuch/Lehrbuch • Restaurantfachleute; Hand-/Lehrbücher • Service • Tafelservice • Tourismus |
| ISBN-10 | 3-85487-422-7 / 3854874227 |
| ISBN-13 | 978-3-85487-422-5 / 9783854874225 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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