Restaurant service basics
By: Sondra J. Dahmer, Kurt W. Kahl.
Contributors: Kahl, Kurt W.
Series: The Wiley restaurant basics series
Publisher: Wiley
Published: 2002
Place of publication: New York
Language: eng
Number of pages: 183
Subjects: Table service.; Waiters.; Waitresses.
Description: "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."--Jacket.
Notes: Includes bibliographical references (p. [171]-173) and index.
Table of contents: title: 1. The server; title: 2. Types of table service and settings; title: 3. Before the guests arrive; title: 4. Initiating the service; title: 5. Serving the meal; title: 6. Safety, sanitation, and emergency procedures; title: 7. Handling service with a computer system; title: 8. Wine and bar service.