000			04884nam a22005173i 4500
001			EBC362073
003			MiAaPQ
005			20221110155527.0
006			m o d |
007			cr cnu||||||||
008			211129s2008 xx o ||||0 eng d
020			_a9780470370117 _q(electronic bk.)
020			_z9780470107850
035			_a(MiAaPQ)EBC362073
035			_a(Au-PeEL)EBL362073
035			_a(CaPaEBR)ebr10313681
035			_a(CaONFJC)MIL176667
035			_a(OCoLC)476191620
040			_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ
050		4	_aTX925 _b.D33 2009
082	0		_a642/.6
100	1		_aDahmer, Sondra J. _eauthor
245	1	0	_aRestaurant Service Basics / _cKurt W. Kahl and Sondra J. Dahmer.
250			_aSecond edition
264		1	_aNew York : _bJohn Wiley & Sons, Incorporated, _c2008.
264		4	_c©2009.
300			_a1 online resource (210 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
505	0		_aIntro -- 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.
505	8		_aChapter 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.
520			_aAn 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.
588			_aDescription based on publisher supplied metadata and other sources.
590			_aElectronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650		0	_aTable service.
650		0	_aWaiters.
650		0	_aWaitresses.
655		4	_aElectronic books.
700	1		_aKahl, Kurt W. _eauthor
776	0	8	_iPrint version: _aDahmer, Sondra J. _tRestaurant Service Basics _dNew York : John Wiley & Sons, Incorporated,c2008 _z9780470107850
797	2		_aProQuest (Firm)
856			_uhttps://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=362073 _yAcceso Remoto
856	4	0	_uhttps://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=362073 _yAcceso en el Campus PUCPR
942			_2lcc _c7
999			_c296841 _d296841