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Your restaurant’s success depends partly on treating yourcustomers well. This is—to many a restaurateur’ssurprise—easier said than done. Superb customer service is asmuch a fine art as a magnificently prepared meal. Food and BeverageService is an essential guide to all aspects of food and beverageservice for restaurant managers, owners, and personnel. Written bytwo of today’s top experts, this invaluable book offers vitalinformation on:
Job Description: Busser.
Getting Ready to Serve.
Preparing for the Guests' Arrival.
Preparing Garnishes and Food.
Once Customers Arrive: Basic Responsibilities During Service.
Job Description: Server.
Basic Service Skills and Equipment.
Service Basics: Serving a Whole Table.
Service: Step by Step.
Styles of Foodservice.
Job Description: Captain.
Special Dining Room Personnel.
Carving in the Dining Room.
Tableside Preparation of Cold Items.
Glossary of Tableservice Terms and Phrases.