Restaurant Service Basics

Restaurant Service Basics

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by Sondra J. Dahmer, Kurt W. Kahl
     
 

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The essential guide to great service skills and techniques-now in  a second edition.

No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today's

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Overview

The essential guide to great service skills and techniques-now in  a second edition.

No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today's foodservice industry cannot afford to ignore the significance of excellent service.

Restaurant Service basics, Second Edition offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step-by-step instructions on everything a truly excellent service must do, from proper attire to order taking methods to dealing with difficult guests.

This revised and updated Second Edition features:


  • New coverage of technology use in restaurants, including POS systems

  • Plentiful photos and diagrams that illustrate table settings, service styles, and much more

  • Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service

  • New teaching and learning features including learning objectives, key terms called out in the text, mini-cases, a resource of menu and service terms, and an expanded glossary

  • End-of-chapter review questions and projects that incorporate real-life situations

A comprehensive and concise resources for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-no training, those who train them, restaurant managers, and hospitality students.

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Editorial Reviews

From the Publisher
"...packed with information and tips, it is an ideal tool that can lead to excellent restaurant service." (Hospitality, May 2002)

Product Details

ISBN-13:
9780470443309
Publisher:
Wiley
Publication date:
11/03/2008
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
208
Sales rank:
608,067
File size:
4 MB

Meet the Author

Sondra J. Dahmer has taught at numerous hospitality and foodservice programs.

Kurt W. Kahl,MS, RD, CD, LD, is a Registered Consultant Dietitian and trainer in the areas of foodservice and nutrition. Together, Dahmer and Kahl have trained waitstaff on service skills and have helped experienced servers polish their skills.

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