A detailed approach to providing service in restaurants and
foodservice operations
Service starts when a customer walks into a restaurant and doesn't
end until he or she walks out. Presenting Service, Second Edition,
is an up-to-date, hands-on guide for managers that presents the
essential skills and know-how to direct a foodservice staff through
a successful, completely enjoyable dining experience.
Packed with checklists, objectives, key terms, and chapter
summaries and reviews, this Second Edition features a new chapter
on bar and beverage service that includes coverage of specialty
coffees as well as insightful cocktail and wine service advice for
better serving and recommending alcoholic and nonalcoholic
beverages to guests. Other valuable features of this revised
edition include:
* A new chapter on classic service styles, including the techniques
of French, Russian, American, English, and Chinese dining
* A new chapter on table etiquette that contains a historical
perspective as well as thorough coverage of etiquette rules
concerning special foods and various cultures, such as European,
Chinese, Indian, and Middle Eastern dining
* Customer Service and Foodservice Security boxes that identify
tips and best practices for handling customer and security
issues
* A new appendix covering the duties of service workers that
explains the responsibilities of the frontline staff, including the
host, server, bus person, and bar server
General
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