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Restaurant Service Basics - Sondra J. Dahmer
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Restaurant Service Basics - new book

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An excellent training tool for both hospitality programs and working restaurant managers, < i> Restaurant Service Basics, 2nd Edition< /i> considers the entire dining experience … More...

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Sondra J. Dahmer:

Restaurant Service Basics - new book

ISBN: 9780470370117

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations rangi… More...

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ISBN: 9780470370117

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Restaurant Service Basics - Sondra J. Dahmer; Kurt W. Kahl
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Sondra J. Dahmer; Kurt W. Kahl:
Restaurant Service Basics - new book

2008, ISBN: 9780470370117

eBook Download (PDF), eBooks, [PU: Wiley]

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Restaurant Service Basics
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9780470370117

Details of the book - Restaurant Service Basics


EAN (ISBN-13): 9780470370117
Publishing year: 2008
Publisher: Wiley

Book in our database since 2008-11-14T01:26:09-05:00 (New York)
Detail page last modified on 2022-02-15T16:03:02-05:00 (New York)
ISBN/EAN: 9780470370117

ISBN - alternate spelling:
978-0-470-37011-7
Alternate spelling and related search-keywords:
Book author: dahmer

Information from Publisher

Author: Sondra J. Dahmer; Kurt W. Kahl
Title: Restaurant Service Basics
Publisher: Wiley; John Wiley & Sons
122 Pages
Publishing year: 2008-08-27
Language: English
103,99 € (DE)
Not available (reason unspecified)

EA; E107; E-Book; Nonbooks, PBS / Wirtschaft/Einzelne Wirtschaftszweige, Branchen; Hotel- und Gastronomieberufe, Bewirtung; Gastronomiebetrieb u. -management; Hospitality; Hotel- und Gaststättengewerbe; Hotelgewerbe, Gastronomie u. Touristik; Restaurant & Food Service Management; Gastronomiebetrieb u. -management; Dienstleistungsgewerbe, Gastgewerbe; BC

Preface. Chapter 1: The Server. Objectives. Service and Hospitality. Advantages of Being a Server. Qualifications for the Job. Personal Appearance on the Job. Your Role in the Restaurant Organization. Teamwork with Coworkers and Supervisors. Issues Regarding Restaurant Employment. Key Terms. Review. Projects. Case Problem. Chapter 2: Types of Establishments, Types of Service, andTable Settings. Objectives. Types of Establishments. Types of Table Service. Key Terms. Review. Projects. Case Problem. Chapter 3: Before the Guests Arrive. Objectives. Station Assignments. Reservations. Dining Room Preparation. Studying the Menu. Closing the Dining Room. Key Terms. Review. Projects. Case Problem. Chapter 4: Initiating the Service. Objectives. Seating Guests. Approaching the Guests. Taking Orders. Appropriate Topics of Conversation. Answering Questions. Making Suggestions and Increasing Sales. Timing the Meal. Placing Orders in the Kitchen. Picking up Orders from the Kitchen. Key Terms. Review. Projects. Case Problem. Chapter 5: Serving theMeal. Objectives. Serving Tables and Booths. Efficiency When Serving. Handling Unusual Circumstances. The Guest Check and Payment. Receiving the Tip. Key Terms. Review. Projects. Case Problem. Chapter 6: Safety, Sanitation, and EmergencyProcedures. Objectives. Safety: Preventing Accidents. Food Safety and Sanitation Responsibilities. Emergency Procedures. Key Terms. Review. Projects. Case Problem. Chapter 7: Handling Service Using Technology. Objectives. Computers in Restaurants. Components of a POS System. Taking Orders Using a POS System. Getting Orders to and from the Bar and Kitchen. Completing Each Transaction. Closing at the End of the Day. Advantages of a POS System. Advantages and Disadvantages of Handheld Order Terminals. Restaurant Reservations and Table Management. Advantages of Restaurant Reservation and Table ManagementSoftware. Guest Paging. Advantages of Guest Paging. Key Terms. Review. Projects. Case Problem. Chapter 8: Wine and Bar Service. Objectives. Significance of Serving Wine, Beer, and Liquor. The Concern about Serving Alcohol in Restaurants. Wine Service. Beer Service. Liquor Service. Nonalcoholic Drinks. Key Terms. Review. Projects. Case Problem. Resource A: Definitions of Key Terms from the Text. Resource B: Definitions ofMenu and Service Terms. Resource C: Recommended Resources for FurtherInformation. Index.

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