000 02245 a2200325 4500
999 _c270483
_d270483
003 OSt
005 20181127144511.0
008 181127t2015 flua|||gs|||| 000 0 eng d
020 _a9781620230725 (Ebook)
020 _a9781620230565 (print)
040 _aEVLG
_bspa
_erda
_cost
050 4 _aTX925
_b.A738 2015
100 _aArduser, Lora.
_9295955
_eauthor
245 _aWaiter and waitstaff training handbook :
_bA Complete Guide to the Proper Steps in Service for Food & Beverage Employees /
_cFirst edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers.
_h[electronic resource]
250 _aRevised Second Edition
260 _aFlorida :
_bAtlantic Publishing,
_c2017
300 _aElectronic text (223 pages)
_billustrations ;
336 _2rdacontent
_btxt
_atext
337 _2rdamedia
_bn
_aonline resource
338 _2rdacarrier
_bnc
_acomputer
504 _aIncludes bibliographical references and glossary.
505 _aIntroduction -- 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.
520 _aNumerous 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.
650 0 _997693
_aFood service employees
650 0 _9186708
_aWaitresses.
700 _965890
_aBrown, Douglas
_eauthor
700 _9295956
_aTaylor, Centers.
_eeditor
856 _uhttp://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=4778694
_yOprima para acceder libro en línea
942 _c7
_2lcc