Food and Beverage Service / Edition 1

Food and Beverage Service / Edition 1

by Bruce H. Axler, Carol A. Litrides
     
 

Your restaurant’s success depends partly on treating your customers well. This is—to many a restaurateur’s surprise—easier said than done. Superb customer service is as much a fine art as a magnificently prepared meal. Food and Beverage Service is an essential guide to all aspects of food and beverage service for restaurant managers, owners,

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Overview

Your restaurant’s success depends partly on treating your customers well. This is—to many a restaurateur’s surprise—easier said than done. Superb customer service is as much a fine art as a magnificently prepared meal. Food and Beverage Service is an essential guide to all aspects of food and beverage service for restaurant managers, owners, and personnel. Written by two of today’s top experts, this invaluable book offers vital information on:

  • Professional serving techniques—procedures for loading, balancing, and unloading trays. Plus, correct serving methods—including the differences between American, French, and Russian service styles.
  • Advanced showmanship serving techniques—how to flambé; how to carve meats, fish, and fruits; and how to create a wonderful Caesar Salad.
  • Advice on setting an elegant table—with tips on everything from folding napkins properly to creating attractive, striking centerpieces.
  • Tips on explaining and selling the menu—when to suggest side dishes that complement the meal. And why servers should always sample the daily specials.
  • How to prepare effective, trouble-free service stations—including advice on setting up sideboards and booster stations.
  • Order-taking etiquette—special hints on topics such as how to determine whose order to take first and’ how to get customers to order quickly when the restaurant requires a fast turnover.
Food and Beverage Service is ideal for restaurateurs who pride themselves on first-class service. Step by step, it shows you how to make every guest feel as if he or she is the most important person in your restaurant.

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Product Details

ISBN-13:
9780471621768
Publisher:
Wiley
Publication date:
02/21/1990
Series:
Wiley Professional Restauranteur Guides Series, #1
Pages:
240
Sales rank:
512,470
Product dimensions:
10.00(w) x 7.00(h) x 0.63(d)

Table of Contents

BUSSER.

Job Description: Busser.

Getting Ready to Serve.

Preparing for the Guests' Arrival.

Preparing Garnishes and Food.

Beverages.

Once Customers Arrive: Basic Responsibilities During Service.

SERVER.

Job Description: Server.

Basic Service Skills and Equipment.

Tray Handling.

Service Basics: Serving a Whole Table.

Service: Step by Step.

Styles of Foodservice.

CAPTAIN.

Job Description: Captain.

Group Sales.

Beverage Drama.

Special Dining Room Personnel.

Advanced Techniques.

Carving in the Dining Room.

Flambeing.

Tableside Preparation of Cold Items.

Tableside Cooking.

Appendices.

Glossary of Tableservice Terms and Phrases.

Index.

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