A Complete Guide to the Proper Steps in Service for Food & Beverage Employees Arduser, Lora. creator author Brown, Douglas author Taylor, Centers. editor flu Florida Atlantic Publishing 2017 2015 Revised Second Edition eng

electronic

electronic resource

Electronic text (223 pages) illustrations ; Numerous industry surveys show that waitstaff service is often the primary factor in a customer’s decision to return to the restaurant or go to a competitor instead. This newly revised and updated training handbook was designed for all food service serving staff members. It covers every aspect of restaurant customer service from hosts and head waiters to waitresses and wine stewards. Introduction -- Chapter 1. The Serving Staff -- Chapter 2. Types of Service and Table Settings -- Chapter 3. Hosting -- Chapter 4. Table Service -- Chapter 5. Taking Orders -- Chapter 6. Carrying Trays -- Chapter 7. Suggestions and Suggestive Selling -- Chapter 8. Take Care of the Kids -- Chapter 9. Server Side-Work Duties -- Chapter 10. Menu Knowledge -- Chapter 11. Restaurant Technology -- Chapter 12. Tipped Employees -- Chapter 13. Beverage Service --Chapter 14. Bussing -- Chapter 15. Sanitation and Safety -- Conclusion -- Glossary -- Bibliography. First edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers. Includes bibliographical references and glossary. Food service employees Waitresses TX925 .A738 2015 9781620230725 (Ebook) 9781620230565 (print) http://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=4778694 http://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=4778694 EVLG 181127 20181127144511.0 spa