Restaurant Service Basics

Name: Restaurant Service Basics
Availability: InStock
ISBN: 9780470107850

ISBN-10: 0470107855

ISBN-13: 9780470107850

Edition: 2nd 2009

Authors: Kurt W. Kahl, Sondra J. Dahmer

List price: $36.95

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Description:

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.

Book details

List price: $36.95
Edition: 2nd
Copyright year: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 10/6/2008
Binding: Paperback
Pages: 212
Size: 7.50" wide x 9.25" long x 0.75" tall
Weight: 0.792
Language: English



Preface


Acknowledgement



The Server


Objectives


Service and Hospitality


Advantages of Being a Server


Qualifications for the Job


Personal Appearance on the Job


The Uniform


Hygiene and Grooming


Your Role in the Restaurant Organization


Teamwork with Co-workers and Supervisors


Issues Regarding Restaurant Employment


Respecting the Diversity of All People


Preventing Harassment on the Job


Keeping Violence and Drugs Out of the Workplace


Safety and Preventing Accidents


Taking Sanitation Seriously


Key Terms


Review


Projects


Case Problem



Types of Establishments, Table Service and Table Settings


Objectives


Types of Establishments


Types of Table Service


French Service


Russian Service


English Service


American Service


Banquet Service


Family-Style Service


Buffets


Salad Bars, Oyster Bars, and Dessert Tables


Key Terms


Review


Projects


Case Problem



Before the Guests Arrive


Objectives


Station Assignments


Reservations


Dining Room Preparation


Preparing the Tables


Folding the Napkins


Preparing the Sidestand


Studying the Menu


What is a Menu?


Why Study the Menu?


Types of Menus


Content of the Menu


Methods of Food Preparation


Preparation Time


Meal Accompaniments


Closing the Dining Room


Key Terms


Review


Projects


Case Problem



Initiating the Service


Objectives


Seating Guests


Who Seats Guests


Where to Seat Guests


How to Seat Guests


Controlling Seating


Approaching the Guests


Taking Orders


Technique of Taking Orders


Methods of 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



Serving the Meal


Objectives


Serving Tables and Booths


Serving Each Course


Serving Beverages


Serving at Booths


Clearing Dishes from the Table


Efficiency When Serving


Minimizing Steps


Maintaining food Quality


Attending to Guests


Giving Special Amenities


Handling Unusual Circumstances


Your Behavior Toward All Guests


Handling Guests with Special Needs


Handling Complaints


The Guest Check and Payment


Receiving the Tip


Increasing the Tip


Reporting Tips


Key Terms


Review


Projects


Case Problem


Chapter 6


Objectives


Safety: Preventing Accidents


Food Safety and Sanitation Responsibilities


Emergency Procedures


Fire


Severe Weather


Electrical Blackouts


Injury or Serious Illness


Ke