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.
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