Restaurant Service Basics

Restaurant Service Basics

4.5 2
by Sondra J. Dahmer, Kurt W. Kahl
     
 

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An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and

Overview

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.

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
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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Restaurant Service Basics 4.5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
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