Presenting Service The Ultimate Guide for the Foodservice Professional

ISBN-10: 0471475785
ISBN-13: 9780471475781
Edition: 2nd 2007 (Revised)
List price: $102.95
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Description: There is an art to good service that can be trained and taught and Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition provides students with the skills to create a good dining experience through good service. The  More...

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Book details

List price: $102.95
Edition: 2nd
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/17/2006
Binding: Paperback
Pages: 272
Size: 8.50" wide x 11.00" long x 0.75" tall
Weight: 1.672
Language: English

There is an art to good service that can be trained and taught and Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition provides students with the skills to create a good dining experience through good service. The book uses a detailed approach to providing service in restaurants and foodservice operations to give all the information necessary to succeed.

Lendal H. Kotschevar, PhD, FMP, is Professor Emeritus at Florida International University.Valentino Luciani, CHE, is a former lecturer in the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.

Preface
A Historical Overview of Service
Introduction
The Age of Service
Service: A Total Concept
A Historical Overview of Service
Chapter Summary
Chapter Review
Case Studies
The Professional Server
Introduction
Finding Work
Looking Professional
Demeanor and Attitude of Successful Servers
Learning Skills
Product Knowledge
Suggestive Selling
Organization
Tips
Unions
Laws Affecting Servers
Chapter Summary
Chapter Review
Case Studies
Exceeding People's Needs
Introduction
Managing Guest Complaints
Serving Guests with Special Needs
Chapter Summary
Chapter Review
Case Study
Service Mise en Place
Introduction
Getting Ready
Clearing and Resetting Tables
Ending the Meal
Quick-service Mise en Place
The Cash Bank
Chapter Summary
Chapter Review
Case Study
Service in Various Industry Segments
Introduction
Banquet Service
Service for Specific Meals
Buffet Service
Other Service
Chapter Summary
Chapter Review
Case Studies
Service Areas and Equipment
Introduction
Dining Area Equipment
Table Service Equipment
Menus
Service Staff
Chapter Summary
Chapter Review
Case Study
Classic Service Styles
Introduction
French Service
Russian Service
American Service
English Service
Chinese Service
Chapter Summary
Chapter Review
Case Study
Serving the Meal
Introduction
Steps in Serving
Greeting and Seating the Guests
General Rules and Procedures for Serving
Taking the Order
Serving the Guests
Clearing Tables
Presenting the Check and Saying Goodbye
Closing
Formal Dining
The Busperson's Role
Chapter Summary
Chapter Review
Case Studies
Bar and Beverage Service
Introduction
Some Important Facts about Beverage Alcohol
Knowing Spirits
Knowing Wine
Knowing Beer
Knowing Nonalcoholic Beverages
Hospitality Behind the Bar
Serving Spirits
Serving Wine
Serving Sparkling Wine
Serving Beer
Serving Nonalcoholic Drinks
Serving Alcohol Responsibly
Chapter Summary
Chapter Review
Case Studies
Management's Role in Service
Introduction
Establishing Service Standards
Management Functions
Motivating Servers
Scheduling Servers
Dining Room Arrangement
Kitchen Arrangement
Training Servers
Reservations
Chapter Summary
Chapter Review
Case Studies
Table Etiquette
Introduction
A History of Table Etiquette
Principles of Public Dining Etiquette
Tipping
Dining Etiquette of Various Cultures
Chapter Summary
Chapter Review
Case Studies
Glossary
Duties of Service Workers
Index

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