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Restaurant Service Basics by Dahmer, Sondra J.; Kahl, Kurt W. - Picture 1 of 1
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Restaurant Service Basics by Dahmer, Sondra J.; Kahl, Kurt W.

by Dahmer, Sondra J.; Kahl, Kurt W. | PB | Good
Last item available
Condition:
Good
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ”... Read moreabout condition
Last one / 1 sold
Price:
US $6.48
ApproximatelyAU $9.83
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Located in: Aurora, Illinois, United States
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eBay item number:143925969544
Last updated on 06 Jun, 2024 07:57:43 AESTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller notes
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ...
Binding
Paperback
Weight
0 lbs
Product Group
Book
IsTextBook
Yes
ISBN
0471402419
Book Title
Restaurant Service Basics
Item Length
9.3 in
Publisher
Wiley & Sons, Incorporated, John
Edition
5
Publication Year
2001
Format
Trade Paperback
Language
English
Illustrator
Yes
Item Height
0.3 in
Author
Sondra J. Dahmer, Kurt W. Kahl
Genre
Business & Economics
Topic
Industries / Hospitality, Travel & Tourism
Item Width
6.2 in
Item Weight
10.5 Oz
Number of Pages
208 Pages

About this product

Product Information

The essential guide to service skills and techniques that guarantee success Preferences in cuisine may vary, but the demand for great service-the keystone of any restaurant's success-never fades. This concise yet comprehensive guide helps restaurant managers and staffs in all types of dining establishments provide first-rate food and beverage service to every customer and create an excellent dining experience. Restaurant Service Basics takes a practical approach to service training. It discusses different types of service, including French, American, English, Russian, family-style, banquet, and more. With clear, step-by-step instructions, it demonstrates the technical skills associated with American service. It shows restaurant professionals and trainees the proper ways to: * Greet and seat guests * Take orders and answer questions * Serve food and beverages, and time the meal * Present the check and accept payment * Respond to emergency situations, such as power outages and guest injury * Use the computer system to support service * Serve alcoholic beverages Supplemented with helpful photos and drawings that illustrate everything from napkin folding to taking orders by computer, Restaurant Service Basics gives servers the knowledge and skills they need to satisfy customers, increase gratuities, and develop a faithful clientele that keeps coming back for more.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471402419
ISBN-13
9780471402411
eBay Product ID (ePID)
1927359

Product Key Features

Book Title
Restaurant Service Basics
Edition
5
Author
Sondra J. Dahmer, Kurt W. Kahl
Format
Trade Paperback
Language
English
Topic
Industries / Hospitality, Travel & Tourism
Publication Year
2001
Illustrator
Yes
Genre
Business & Economics
Number of Pages
208 Pages

Dimensions

Item Length
9.3 in
Item Height
0.3 in
Item Width
6.2 in
Item Weight
10.5 Oz

Additional Product Features

Intended Audience
Trade
Lc Classification Number
Tx925.D33 2002
Reviews
"...packed with information and tips, it is an ideal tool that can lead to excellent restaurant service." (Hospitality, May 2002)
Table of Content
Preface.Purpose of This Book.A Special Thank-you.1. The Server.Advantages of the Position.Qualifications for the Job.Personal Appearance on the Job.Your Role in the Restaurant Organization.Teamwork with Co-workers and Supervisors.Current Issues Regarding Restaurant Employment.Questions.Projects.2. Types of Table Service and Settings.French Service.Russian Service.English Service.American Service.Banquet Service.Family-Style Service.Buffets.Salad Bars, Oyster Bars, and Dessert Tables.Smorgasbords.Questions.Projects.3. Before the Guests Arrive.Station Assignments.Dining Room Preparation.Studying the Menu.Closing the Dining Room.Questions.Projects.4. Initiating the Service.Seating Guests.Approaching the Guests.Taking Orders.Appropriate Topics of Conversation.Answering Questions.Making Suggestions.Timing the Meal.Placing Orders in the Kitchen.Picking Up Orders from the Kitchen.Questions.Projects.5. Serving the Meal.Serving Tables and Booths.Efficiency When Serving.Handling Unusual Circumstances.The Guest Check and Payment.Receiving the Tip.Questions.Projects.6. Safety, Sanitation, and Emergency Procedures.Safety: Preventing Accidents.Sanitation Responsibilities.Emergency Procedures.Questions.Projects.7. Handling Service with a Computer System.Computers in Restaurants.Computer Hardware Used by Servers.Taking Orders Using a Computer System.Getting Orders to and from the Bar and Kitchen.Completing Each Transaction.Closing at the End of the Day.Advantages and Disadvantages of a Computer System.Questions.Projects.8. Wine and Bar Service.Significance of Serving Wine, Beer, and Liquor.The Concern Over Serving Alcohol in Restaurants.Wine Service.Beer Service.Liquor Service.Mocktails.Questions.Projects.Case Problems.Case 1. Initiating the Service.Case 2. A Sensitive Situation.Case 3. Handling Harassment.Case 4. A Bad Suggestion.Server Quiz.Part A: Completion.Part B: Multiple Choice.Glossary.Selected References.Art Credits.Index.
Copyright Date
2002
Lccn
2001-026194
Dewey Decimal
642/.6
Dewey Edition
22

Item description from the seller

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