Restaurant Service Basics

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Restaurant Service Basics [Paperback] by Sondra J. Dahmer , Kurt W. Kahl Book Description Publication Date: October 6, 2008 | ISBN-10: 0470107855 | ISBN-13: 978-0470107850 | Edition: 2 An excellent training too...
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Restaurant Service Basics [Paperback]

by Sondra J. Dahmer , Kurt W. Kahl
 

Book Description

Publication Date: October 6, 2008 | ISBN-10: 0470107855 | ISBN-13: 978-0470107850 | Edition: 2
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.

 

Editorial Reviews

Review

"...packed with information and tips, it is an ideal tool that can lead to excellent restaurant service." (Hospitality, May 2002) --This text refers to an out of print or unavailable edition of this title.
 

From the Back Cover

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 service 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 resources for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-no training, those who train them, restaurant managers, and hospitality students.

 
 

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