Descripciones mejoradas de Syndetics:

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.

Tabla de contenidos provista por Syndetics

• 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
• Key Terms
• Review
• Projects
• Case Problem
• Chapter 2 Types of Establishments, Types of Service, and Table Settings
• Objectives
• Types of Establishments
• Types of Table Service
• Key Terms
• Review
• Projects
• Case Problem
• Chapter 3 Before the Guests Arrive
• Objectives
• Station Assignments
• Reservations
• Dining Room Preparation
• Studying the Menu
• Closing the Dining Room
• Key Terms
• Review
• Projects
• Case Problem
• 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
• Key Terms
• Review
• Projects
• Case Problem
• Chapter 5 Serving theMeal
• Objectives
• Serving Tables and Booths
• Efficiency When Serving
• Handling Unusual Circumstances
• The Guest Check and Payment
• Receiving the Tip
• Key Terms
• Review
• Projects
• Case Problem
• Chapter 6 Safety, Sanitation, and Emergency Procedures
• Objectives
• Safety
• Food Safety and Sanitation Responsibilities
• Emergency Procedures
• Key Terms
• Review
• Projects
• Case Problem
• 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
• Key Terms
• Review
• Projects
• Case Problem
• 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
• Key Terms
• Review
• Projects
• Case Problem
• Resource A Definitions of Key Terms from the Text
• Resource B Definitions ofMenu and Service Terms
• Resource C Recommended Resources for Further Information
• Index

Notas de autor provistas por Syndetics

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.