Restaurant Service: Beyond the Basics / Edition 1

Restaurant Service: Beyond the Basics / Edition 1

by Carol A. Litrides, Bruce H. Axler
     
 

Timely, authoritative, and practical—an incomparable guide to the crucial "difference makers" that keep patrons coming back… When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and

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Overview

Timely, authoritative, and practical—an incomparable guide to the crucial "difference makers" that keep patrons coming back… When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and amenities that make customers feel comfortable and turn a meal into a memorable event. This incomparable how-to guide features:

  • Step-by-step guidance on extraordinary table and guest service—from meeting, greeting, and seating, to coat and parcel check, taking reservations, and handling customer complaints
  • A comprehensive guide to buying, storing, displaying, preparing, and serving wines, liquors, and other beverages
  • Detailed procedures for service setup and administration
  • How to feature and serve luxuries and regional specialties that add sizzle to your menu
  • ADA requirements and how to comply with them
  • And more
Customer satisfaction relies as much on your establishment’s courtesy skills as on the quality of the food and the elegance of the surroundings. Timely, authoritative, and extremely practical, Restaurant Service is an incomparable guide to all the important "difference makers" that keep patrons coming back.

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Product Details

ISBN-13:
9780471514763
Publisher:
Wiley
Publication date:
09/14/1994
Series:
Wiley Professional Restauranteur Guides Series
Pages:
384
Product dimensions:
9.69(w) x 7.44(h) x 0.80(d)

Meet the Author

CAROL A. LITRIDES is Assistant Director of the Hospitality Management Program at ITT Technical Institute, Maitland, Florida. A former director of training at Tavern on the Green in New York City, she is a successful consultant in restaurant training, marketing, and service. BRUCE H. AXLER is Director of the School of Hotel, Restaurant, and Tourism Management at Fairleigh Dickinson University. He has written more than fifteen books on the hospitality industry and is a successful restaurant entrepreneur.

Table of Contents

GUEST COURTESIES: THE DIFFERENCE MAKERS.

First Impressions.

Coat Checking.

Lost and Found.

Guests and Employees with Disabilities.

Reservations.

AT THE TABLE: BEYOND THE FIRST IMPRESSIONS.

Food Service.

Wine and Liquor Service.

THE ''SIZZLE,'' OR, WHY RETURN.

Nonalcoholic Beverages.

Ceremonial Coffee and Tea Service.

Extravagant Foods—The Magic of Caviar.

Rare Wines.

Organic Wines.

A PRIMER ON WINE SERVICE.

Wine: What Is It?.

Tasting, Storing, and Drinking Wine.

Wines of the World.

THE STAFF.

Basic Personnel Policies.

Appendices.

Index.

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