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Author: Dianne Davidson
Publisher:
ISBN: 9781863800563
Category :
Languages : en
Pages : 83
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Book Description
Author: Dianne Davidson
Publisher:
ISBN: 9781863800563
Category :
Languages : en
Pages : 83
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Book Description
Author: John Pass
Publisher:
ISBN: 9781864420050
Category : Restaurants
Languages : en
Pages : 33
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Book Description
Author: Sondra J. Dahmer
Publisher: John Wiley & Sons
ISBN: 0470107855
Category : Technology & Engineering
Languages : en
Pages : 210
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Book Description
RESTAURANT SERVICE basics The essential guide to great service skills and techniques —now in a second edition No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today’s foodservice industry cannot afford to ignore the significance of excellent service. Restaurant Service Basics, Second Edition offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step-by-step instructions on everything a truly excellent server must do, from proper attire to order taking methods to dealing with difficult guests. This revised and updated Second Edition features: New coverage of technology use in restaurants, including POS systems Plentiful photos and diagrams that illustrate table settings, service styles, and much more Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service New teaching and learning features including learning objectives, key terms called out in the text, mini-cases, a resource of menu and service terms, and an expanded glossary End-of-chapter review questions and projects that incorporate real-life situations A comprehensive and concise resource for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-in-training, those who train them, restaurant managers, and hospitality students.
Author: O. Thomas Booker
Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 28
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Book Description
Author: Ohio. Department of Health
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 28
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Book Description
Author: Thomas Streissguth
Publisher:
ISBN: 9781560652915
Category : Business & Economics
Languages : en
Pages : 52
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Book Description
Provides brief descriptions of various jobs involved with preparing and serving food, including kitchen help, short-order cook, host or hostess, waiters and waitresses, and caterer.
Author: Dennis R. Lillicrap
Publisher: John Wiley & Sons Incorporated
ISBN: 9780470233559
Category : Cooking
Languages : en
Pages : 398
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Book Description
Thoroughly revised, updated and redesigned, this edition uses an operations hierarchy framework which takes readers in stages through the basic skills, tasks and duties, relating them to service techniques, food operations and sectors. Crumbing down, mixing cocktails, more specialized forms of service, revenue control, legal aspects, staff organization and training are among the topics discussed. Covers all service methods required by various examining and awarding bodies. Includes new photographs, color diagrams and document originals.
Author: Richard Saporito
Publisher: AuthorHouse
ISBN: 1452040885
Category : Business & Economics
Languages : en
Pages : 78
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Book Description
HOW TO IMPROVE DINING ROOM SERVICE is an easy learning manual that explains the basic fundamentals of “Front of the House” customer service quality and efficiency needed in every restaurant dining room. It is a very helpful guide for anyone in the restaurant industry. It doesn’t matter if someone is an owner, operator, manager, part of the waitstaff or hosting the front door. HOW TO IMPROVE DINING ROOM SERVICE is written in a way to be understood by everyone. Through this book, readers will get step-by-step instructions explaining how they can improve various elements of their restaurant customer service. In detail, important topics are discussed such as the Front Door and Reservation Desk Duties, Seating Maximization and Efficiency, Dining Room Preparation, Organization, Coordination, Understanding, and Awareness, Traffic Flow Guidelines, Menu Knowledge and Upselling, Staff Scheduling Efficiency, Cross Training, Sanitary Rules, Safety Information and much more..... When readers begin studying HOW TO IMPROVE DINING ROOM SERVICE, they will acquire knowledge from an author who is highly experienced in restaurant service consulting and waiter training. In just a few short pages, readers will obtain useful information derived from several years of restaurant expertise that can be put to use immediately in dining rooms of all sizes and shapes. Best of all, everything is conveyed in a pleasant, easy-to-understand manner. One will not have to sift through a thick book of complex restaurant management terminologies to get to the meat of what’s really important in running a restaurant dining room successfully. Additionally, HOW TO IMPROVE DINING ROOM SERVICE includes a special section called the RESTAURANT PERFORMANCE EVALUATION GUIDE. In this section readers answer a series of 60 involved questions to help determine how pleasing their establishment is for the customer. It will help determine specific areas that need special attention when it comes to the “dining service experience.” Topics analyzed here are: Restaurant Outside/Inside Appearance, Front Door and Dining Room Appearance, Menu Analysis, Ambiance, Dining/Wait Staff Service, Skills, and Technique throughout the dining experience, Food Preparation and Quality, Service Ending, Payment Handling, Restrooms and much more..... When finished using this unique self-evaluation guide, one will be able to easily pinpoint the strengths and weaknesses in their restaurant operations. From this vantage point, troubleshooting and problem-solving can commence with focused vision and direction. Here are a few comments from pleased restaurant operators...... "Thank you so much Richard. This book has a lot of great organizational tips helping us to elevate our dining room customer service!" ----Orlando Campos, General Manager, Brasilia Grill, Montville, New Jersey “Your book was very interesting, easy to read with many items that we extracted and used for our operations!" ----Marc C. Moulinet, Director of Services, Horseshoe Bay Resort, Marble Falls, Texas “Richard, thanks to your book, I can now display great service in my restaurant!” ----Francis Le Roux , Owner, De Ark Guesthouse, Lydenburg, South Africa “A must read for every restaurant owner, manager, waiter or host.” Get this book now!” ----Michael Meyer, Executive Chef and Editor-in-Chief, CuisineArts.com
Author: Carol A. Litrides
Publisher: Wiley
ISBN: 9780471514763
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Timely, authoritative, and practical--an incomparable guide tothe crucial "difference makers" that keep patrons coming back...When it comes to customer satisfaction, good food served in atimely and attractive manner is only half the story. RestaurantService takes you beyond those basics to offer a comprehensiveguide to important rituals and amenities that make customers feelcomfortable and turn a meal into a memorable event. Thisincomparable how-to guide features: * Step-by-step guidance on extraordinary table and guestservice--from meeting, greeting, and seating, to coat andparcel check, taking reservations, and handling customercomplaints * A comprehensive guide to buying, storing, displaying,preparing, and serving wines, liquors, and other beverages * Detailed procedures for service setup and administration * How to feature and serve luxuries and regional specialties thatadd sizzle to your menu * ADA requirements and how to comply with them * And more Customer satisfaction relies as much on your establishment'scourtesy skills as on the quality of the food and the elegance ofthe surroundings. Timely, authoritative, and extremely practical,Restaurant Service is an incomparable guide to all the important"difference makers" that keep patrons coming back.
Author:
Publisher:
ISBN: 9781863930567
Category : Restaurants
Languages : en
Pages : 174
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Book Description
