Restaurant Service Basics (Wiley restaurant basics series) - Softcover

Dahmer, Sondra J.; Kahl, Kurt W.

Softcover

ISBN 10: 0471402419 ISBN 13: 9780471402411

Verlag: John Wiley & Sons Inc, 2001

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

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.

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The essential guide to service skills and techniques that guarantee success

Preferences in cuisine may vary, but the demand for great service?the keystone of any restaurant?s success?never fades. This concise yet comprehensive guide helps restaurant managers and staffs in all types of dining establishments provide first-rate food and beverage service to every customer and create an excellent dining experience.

Restaurant Service Basics takes a practical approach to service training. It discusses different types of service, including French, American, English, Russian, family-style, banquet, and more. With clear, step-by-step instructions, it demonstrates the technical skills associated with American service. It shows restaurant professionals and trainees the proper ways to:

• Greet and seat guests
• Take orders and answer questions
• Serve food and beverages, and time the meal
• Present the check and accept payment
• Respond to emergency situations, such as power outages and guest injury
• Use the computer system to support service
• Serve alcoholic beverages

Supplemented with helpful photos and drawings that illustrate everything from napkin folding to taking orders by computer, Restaurant Service Basics gives servers the knowledge and skills they need to satisfy customers, increase gratuities, and develop a faithful clientele that keeps coming back for more.

Details zur Ausgabe

• Verlag: John Wiley & Sons Inc
• Erscheinungsdatum: 2001
• Sprache: Englisch
• ISBN 10: 0471402419
• ISBN 13: 9780471402411
• Einband: Tapa blanda
• Anzahl der Seiten: 208
• Kontakt zum Hersteller: Nicht verfügbar