Food and Beverage Service / Edition 1

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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:

  • Professional serving techniques—procedures for loading,balancing, and unloading trays. Plus, correct servingmethods—including the differences between American, French,and Russian service styles.
  • Advanced showmanship serving techniques—how toflambé; how to carve meats, fish, and fruits; and how tocreate a wonderful Caesar Salad.
  • Advice on setting an elegant table—with tips on everythingfrom folding napkins properly to creating attractive, strikingcenterpieces.
  • Tips on explaining and selling the menu—when to suggestside dishes that complement the meal. And why servers should alwayssample the daily specials.
  • How to prepare effective, trouble-free servicestations—including advice on setting up sideboards and boosterstations.
  • Order-taking etiquette—special hints on topics such as howto determine whose order to take first and’ how to getcustomers to order quickly when the restaurant requires a fastturnover.
Food and Beverage Service is ideal for restaurateurs who pridethemselves on first-class service. Step by step, it shows you howto make every guest feel as if he or she is the most importantperson in your restaurant.
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Product Details

Meet the Author

About the authors BRUCE H. AXLER is the author of 23 culinary and hospitality books. Most recently, he was managing director of Tavern on the Green, New York City. CAROL A. LITRIDES is the author of several books on food service/food preparation. She has developed and run hundreds of training programs for restaurants and hotels and is currently the general manager of a landmark restaurant.

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Table of Contents


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.

Tray Handling.

Service Basics: Serving a Whole Table.

Service: Step by Step.

Styles of Foodservice.


Job Description: Captain.

Group Sales.

Beverage Drama.

Special Dining Room Personnel.

Advanced Techniques.

Carving in the Dining Room.


Tableside Preparation of Cold Items.

Tableside Cooking.


Glossary of Tableservice Terms and Phrases.


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