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Restaurant Service Basics by Sondra J. Dahmer and Kurt W. Kahl (2001, Trade Paperback)

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Restaurant Service Basics by Dahmer, Sondra J.; Kahl, Kurt W. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less

About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100471402419

ISBN-139780471402411

eBay Product ID (ePID)1927359

Product Key Features

Edition5

Book TitleRestaurant Service Basics

Number of Pages208 Pages

LanguageEnglish

Publication Year2001

TopicIndustries / Hospitality, Travel & Tourism

IllustratorYes

GenreBusiness & Economics

AuthorSondra J. Dahmer, Kurt W. Kahl

FormatTrade Paperback

Dimensions

Item Height0.3 in

Item Weight10.5 Oz

Item Length9.3 in

Item Width6.2 in

Additional Product Features

Intended AudienceTrade

LCCN2001-026194

Reviews"...packed with information and tips, it is an ideal tool that can lead to excellent restaurant service." (Hospitality, May 2002)

Dewey Edition22

Dewey Decimal642/.6

Table Of ContentPreface.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.

SynopsisThe 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., 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., Good service is vital to the success of any restaurant. This volume of the Wiley Restaurant Basics Series gives restaurant managers and waitstaff the knowledge they need to provide great service and create an excellent dining experience that will help build customer loyalty. .

LC Classification NumberTX925.D33 2002