- Paperback: 208 pages
- Publisher: John Wiley & Sons; Special Edition edition (30 Oct 2001)
- Language English
- ISBN-10: 0471402419
- ISBN-13: 978-0471402411
- Product Dimensions: 23 x 15.4 x 1.2 cm
- Amazon Bestsellers Rank: 1,121,474 in Books (See Top 100 in Books)
- See Complete Table of Contents
Restaurant Service Basics
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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)
"...packed with information and tips, it is an ideal tool that can lead to excellent restaurant service." (Hospitality, May 2002)
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.
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.
Inside This Book
(Learn More)
First Sentence
Serves, also referred to as waitstaff, are restaurant employees who wait on guests by making them feel welcome and comfortable, taking their orders, serving the meal, clearing the area, and setting the table for the next party of guests. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Serves, also referred to as waitstaff, are restaurant employees who wait on guests by making them feel welcome and comfortable, taking their orders, serving the meal, clearing the area, and setting the table for the next party of guests. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
3.7 out of 5 stars (3 customer reviews)
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Great material on restaurant service basics!!, 17 Jan 2006
By Jack Fu "fuside" - Published on Amazon.com
This review is from: Restaurant Service Basics (Wiley restaurant basics series) (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:
5.0 out of 5 stars
Excellent Resource!!, 12 May 2010
By Shauna Libsack "Shauna Libsack" - Published on Amazon.com
This review is from: Restaurant Service Basics (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:
1.0 out of 5 stars
What a Waste of Time!, 1 Aug 2007
By The Brit - Published on Amazon.com
This review is from: Restaurant Service Basics (Wiley restaurant basics series) (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.
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