Presenting Service: The Ultimate Guide for the Foodservice Professional - Softcover

Kotschevar, Lendal H.; Luciani, Valentino

Softcover

ISBN 10: 0471475785 ISBN 13: 9780471475781

Verlag: Wiley, 2006

Inhaltsangabe

A DETAILED APPROACH TO PROVIDING SERVICE IN RESTAURANTS AND FOODSERVICE OPERATIONS

Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience.

Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests. Other valuable features of this revised edition include:

• A new chapter on classic service styles, including the techniques of French, Russian, American, English, and Chinese dining
• A new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures, such as European, Chinese, Indian, and Middle Eastern dining
• Customer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issues
• A new appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server

Über diesen Titel

Über die Autorin bzw. den Autor

LENDAL H. KOTSCHEVAR, PHD, FMP, is Professor Emeritus at Florida International University.

VALENTINO LUCIANI, CHE, is a former lecturer in the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.

Von der hinteren Coverseite

Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional attitude are the ingredients needed to harvest those rewards. Presenting Service, 2E educates servers, supervisors, and managers in the techniques and demeanor of professional service. This book pays special attention to the historical context of service, the manager's role in good service including hiring and managing employees, how to become a good server, and the various types of service in food-service operations. There is an art to good service that can be trained and taught, and Presenting Service provides the manager with the skills to create a good dining experience through good service.

• A full chapter on Bar and Beverage Service is new and includes coverage of specialty coffees, cocktails, wine service, and table etiquette as well as important information on serving alcohol responsibly specialty
• Classic Service Styles including the techniques of French, Russian, American, English, and Chinese service are described in a separate new chapter.
• A new chapter on Table Etiquette contains a historical perspective as well as a complete description of etiquette rules concerning special foods and various cultures such as European, Chinese Indian and Middle Eastern Dining.
• Features Customer Service and Foodservice Security boxes that convey tips and best practices for handling customer and security issues throughout the book.
• An expanded new glossary that includes additional key terms for bar and beverage service, table etiquette, and classic service styles.
• Includes a new appendix: Duties of Some Service Workers that explains the responsibilities of the frontline staff including the host, server, bus person, and bar server.
• Features Internet sources at the end of each chapter that provides websites for additional information presented in the chapter.

Aus dem Klappentext

A DETAILED APPROACH TO PROVIDING SERVICE IN RESTAURANTS AND FOODSERVICE OPERATIONS

Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience.

Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests. Other valuable features of this revised edition include:

• A new chapter on classic service styles, including the techniques of French, Russian, American, English, and Chinese dining
• A new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures, such as European, Chinese, Indian, and Middle Eastern dining
• Customer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issues
• A new appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server

Details zur Ausgabe

• Verlag: Wiley
• Erscheinungsdatum: 2006
• Sprache: Englisch
• ISBN 10: 0471475785
• ISBN 13: 9780471475781
• Einband: Taschenbuch
• Auflage: 2
• Anzahl der Seiten: 272
• Kontakt zum Hersteller: Wiley-VCH GmbH; product_safety@wiley.com; ; Boschstrasse 12; Weinheim; 69469; Deutschland