Buch, Englisch, 304 Seiten, Format (B × H): 189 mm x 231 mm, Gewicht: 526 g
ISBN: 978-1-118-11687-6
Verlag: Wiley
A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.
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PREFACE viii
ACKNOWLEDGMENTS xiv
CHAPTER 1. The Principles of Remarkable Service 2
CHAPTER 2. Styles of Service 20
CHAPTER 3. A Clean and Safe Dining Room 48
CHAPTER 4. Preparing and Maintaining the Dining Room for Remarkable Service 72
CHAPTER 5. Reservations and Waiting Lists 110
CHAPTER 6. Serving Guests 136
CHAPTER 7. Beverage Service 176
CHAPTER 8. Wine Service 208
CHAPTER 9. Banquet Service in the Restaurant 230
CHAPTER 10. Remarkable Service Interactions 254
APPENDIX 268
BIBLIOGRAPHY 277
TRADE AND PROFESSIONAL GROUPS 2 79
INDEX 281
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