Detalles MARC
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04884nam a22005173i 4500 |
| 001 - CONTROL NUMBER |
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EBC362073 |
| 003 - CONTROL NUMBER IDENTIFIER |
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MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20221110155527.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
211129s2008 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780470370117 |
| Qualifying information |
(electronic bk.) |
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| Canceled/invalid ISBN |
9780470107850 |
| 035 ## - |
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| System control number |
(MiAaPQ)EBC362073 |
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| System control number |
(Au-PeEL)EBL362073 |
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| System control number |
(CaPaEBR)ebr10313681 |
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| System control number |
(CaONFJC)MIL176667 |
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| System control number |
(OCoLC)476191620 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MiAaPQ |
| Language of cataloging |
eng |
| Description conventions |
rda |
| -- |
pn |
| Transcribing agency |
MiAaPQ |
| Modifying agency |
MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX925 |
| Item number |
.D33 2009 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
642/.6 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Dahmer, Sondra J. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Restaurant Service Basics / |
| Statement of responsibility, etc. |
Kurt W. Kahl and Sondra J. Dahmer. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
Second edition |
| 264 #1 - |
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| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, Incorporated, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2008. |
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| Date of production, publication, distribution, manufacture, or copyright notice |
©2009. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (210 pages) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Intro -- Restaurant Service Basics, 2nd Edition -- Contents -- Preface -- Chapter 1: The Server -- Objectives -- Service and Hospitality -- Advantages of Being a Server -- Qualifications for the Job -- Personal Appearance on the Job -- Your Role in the Restaurant Organization -- Teamwork with Coworkers and Supervisors -- Issues Regarding Restaurant Employment -- Chapter 2: Types of Establishments, Types of Service, and Table Settings -- Objectives -- Types of Establishments -- Types of Table Service -- Chapter 3: Before the Guests Arrive -- Objectives -- Station Assignments -- Reservations -- Dining Room Preparation -- Studying the Menu -- Closing the Dining Room -- Chapter 4: Initiating the Service -- Objectives -- Seating Guests -- Approaching the Guests -- Taking Orders -- Appropriate Topics of Conversation -- Answering Questions -- Making Suggestions and Increasing Sales -- Timing the Meal -- Placing Orders in the Kitchen -- Picking up Orders from the Kitchen -- Chapter 5: Serving the Meal -- Objectives -- Serving Tables and Booths -- Efficiency When Serving -- Handling Unusual Circumstances -- The Guest Check and Payment -- Receiving the Tip -- Chapter 6: Safety, Sanitation, and Emergency Procedures -- Objectives -- Safety: Preventing Accidents -- Food Safety and Sanitation Responsibilities -- Emergency Procedures -- Chapter 7: Handling Service Using Technology -- Objectives -- Computers in Restaurants -- Components of a POS System -- Taking Orders Using a POS System -- Getting Orders to and from the Bar and Kitchen -- Completing Each Transaction -- Closing at the End of the Day -- Advantages of a POS System -- Advantages and Disadvantages of Handheld Order Terminals -- Restaurant Reservations and Table Management -- Advantages of Restaurant Reservation and Table Management Software -- Guest Paging -- Advantages of Guest Paging. |
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| Formatted contents note |
Chapter 8: Wine and Bar Service -- Objectives -- Significance of Serving Wine, Beer, and Liquor -- The Concern about Serving Alcohol in Restaurants -- Wine Service -- Beer Service -- Liquor Service -- Nonalcoholic Drinks -- Resource A: Definitions of Key Terms from the Text -- Resource B: Definitions of Menu and Service Terms -- Resource C: Recommended Resources for Further Information -- Index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
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. |
| 588 ## - |
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| Source of description note |
Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) |
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| Local note |
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Table service. |
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| Topical term or geographic name entry element |
Waiters. |
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| Topical term or geographic name entry element |
Waitresses. |
| 655 #4 - |
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| Genre/form data or focus term |
Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Kahl, Kurt W. |
| Relator term |
author |
| 776 08 - |
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| Relationship information |
Print version: |
| Main entry heading |
Dahmer, Sondra J. |
| Title |
Restaurant Service Basics |
| Place, publisher, and date of publication |
New York : John Wiley & Sons, Incorporated,c2008 |
| International Standard Book Number |
9780470107850 |
| 797 2# - |
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| Corporate name or jurisdiction name as entry element |
ProQuest (Firm) |
| 856 ## - |
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| Uniform Resource Identifier |
https://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=362073 |
| Link text |
Acceso Remoto |
|
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| Uniform Resource Identifier |
https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=362073 |
| Link text |
Acceso en el Campus PUCPR |
| 942 ## - |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Libro electrónico |