TY  - BOOK
AU  - Dahmer,Sondra J.
AU  - Kahl,Kurt W.
TI  - Restaurant Service Basics
SN  - 9780470370117
AV  - TX925 .D33 2009
U1  - 642/.6 
PY  - 2008///
CY  - New York
PB  - John Wiley & Sons, Incorporated
KW  - Table service
KW  - Waiters
KW  - Waitresses
KW  - Electronic books
N1  - 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; 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
N2  - 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
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