Waiter and waitstaff training handbook : A Complete Guide to the Proper Steps in Service for Food & Beverage Employees / First edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers. [electronic resource]
Detalles de publicación: Florida : Atlantic Publishing, 2017Edición: Revised Second EditionDescripción: Electronic text (223 pages) illustrationsTipo de contenido:- text
- online resource
- computer
- 9781620230725 (Ebook)
- 9781620230565 (print)
- TX925 .A738 2015
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro electrónico | Biblioteca de Mayagüez Acceso en línea | TX925 .A738 2015 (Navegar estantería(Abre debajo)) | Ebook | Disponible | 50000003272571 | |||||||||||||
| Libro electrónico | Biblioteca Mons. Iñaki Mallona (Arecibo) Acceso en línea | 642.6 (Navegar estantería(Abre debajo)) | Ebooks | Disponible | 60000010177126 |
Includes bibliographical references and glossary.
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.
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.