- Hardcover
- Publisher: John Wiley & Sons (8 April 2005)
- Language English
- ISBN-10: 0471470066
- ISBN-13: 978-0471470069
- Amazon Bestsellers Rank: 5,414,654 in Books (See Top 100 in Books)
- See Complete Table of Contents
Restaurant Service Basics
and over one million other books are available for Amazon Kindle .
Learn more
| ||||||||||||||||||||||||||||||
Did you know you can trade in your old books for an Amazon.co.uk Gift Card to spend on the things you want? Plus, get an extra £5 Gift Certificate when you trade in books worth £10 or more before June 30, 2012. Visit the Books Trade-In Store for more details. |
Product details |
More About the Author
Product Description
Review
"...packed with information and tips, it is an ideal tool that can lead to excellent restaurant service." (Hospitality, May 2002)
"...packed with information and tips, it is an ideal tool that can lead to excellent restaurant service." (Hospitality, May 2002) --This text refers to an out of print or unavailable edition of this title.
"...packed with information and tips, it is an ideal tool that can lead to excellent restaurant service." (Hospitality, May 2002) --This text refers to an out of print or unavailable edition of this title.
Product Description
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. --This text refers to an out of print or unavailable edition of this title.
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. --This text refers to an out of print or unavailable edition of this title.
Inside This Book
(Learn More)
Browse and search another edition of this book.
Browse and search another edition of this book.
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
There are no customer reviews yet on Amazon.co.uk.
5 star
4 star
3 star
2 star
1 star
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
3 reviews
4 of 4 people found the following review helpful
Great material on restaurant service basics!!
17 Jan 2006
Format:Paperback
The book explains how a restaurant is operated thoroughly. The book has pictures to allow easy comprehension. The roles of the entire team from Owner to buss, they're all in there. Explains everyone's task and gives projects to practice on to get a first hand experience. I recommend this book to all business owners and managers. Great book even for waiter/waitress wanting to improve their service.
2 of 2 people found the following review helpful
Excellent Resource!!
12 May 2010
Format:Paperback
As a curriculum designer and training manager, I highly recommend Restaurant Service Basics. It is an excellent training tool for hospitality programs, inhouse restaurant training program as well as the individual wanting to seek restaurant employment. Every aspect of restaurant service is covered thoroughly. All restaurants should have a copy on the shelf as a basic reference for those infrequently encountered situations. This valuable resource has been published for a number of years and regular new editions keep the content fresh and current.
3 of 5 people found the following review helpful
What a Waste of Time!
1 Aug 2007
Format:Paperback
I bought this book based on the editorial and customer review. Service basics is an overstatement. Do not buy this book unless you have never dined in a restaurant. It will not help you at all if you know anything about the business. The book is filled with helpful gems like "The course that is usually served first is the appetizer. The appetizer is a food item served before the meal..." Wow thanks! What's a Napkin? The computerized service system is at least 10 years behind industry standards and serving from the left with the left hand is not the way it is always done. Stick with the Culinary Arts Institutes "Remarkable Service" It is by far the best there is.
Were these reviews helpful?
Let us know
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
