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Restaurant Service Basics (Wiley restaurant basics series)
 
 
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Restaurant Service Basics (Wiley restaurant basics series) [Paperback]

Sondra J. Dahmer (Author), Kurt W. Kahl (Author)

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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
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Concordance (Learn More)
These are the most frequently used words in this book.
advantages  american  amount  areas  ask  bar  beer  beverages  bottle  butter  center  chapter  check  chef  clean  cocktail  coffee  computer  cork  course  cover  customers  dessert  dining  dinner  dishes  drinks  example  figure  first  fold  following  food  french  glass  good  guests  hand  help  host  hot  ice  include  items  job  juice  keep  kitchen  know  left  list  manager  may  meal  menu  must  napkin  needs  number  often  order  party  place  placed  plate  platter  preparation  restaurant  right  room  salad  sauce  seat  see  selections  serve  served  server  service  serving  set  should  shrimp  special  station  steak  suggest  system  table  take  terminal  time  tip  tray  types  use  used  water  wine  work 
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