Remarkable Service A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
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Description: As competition for the customers? spending dollar increases, restaurants try to distinguish themselves by training staff to manage the needs of the customer and offering consistent service night after night. In this way, the manager can ensure that the staff that has direct contact with the customer can do its job to ?sell? the restaurants? services. Service is treated differently in different types of foodservice operations, and this book addresses the mid and up-scale dining establishment. Remarkable Service can be used by a range of foodservice facilities to train staff, and can be used as a course textbook in culinary programs.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $29.95
Copyright year: 2001
Publisher: John Wiley & Sons, Incorporated
Publication date: 1/25/2001
Size: 7.50" wide x 9.25" long x 0.50" tall
|The Nine Basic Principles of Hospitality and Service|
|Styles of Table Service: Classic to Modern|
|Dining Room Organization and Personnel|
|The Front Door|
|Getting Ready for Service|
|Serving Guests: The Main Event|
|Special Service Challenges|
|Money Handling: Taking Care of Business|
|Safety and Sanitation|
|Glossary of Technical Terms|
|Frequently Confused Culinary Terms|
|Glossary of Restaurant Slang Terms|
|Government, Trade, and Professional Groups|