000			06283nam a22005173i 4500
001			EBC4778694
003			MiAaPQ
005			20221206134402.0
006			m o d |
007			cr cnu||||||||
008			211129s2015 xx o ||||0 eng d
020			_a9781620230725 _q(electronic bk.)
020			_z9781620230565
035			_a(MiAaPQ)EBC4778694
035			_a(Au-PeEL)EBL4778694
035			_a(CaPaEBR)ebr11325809
035			_a(OCoLC)968727196
040			_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ
050		4	_aTX925 _b.A738 2017
082	0		_a642/.6
100	1		_aArduser, Lora. _eauthor
245	1	4	_aThe Waiter & Waitress 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.
250			_aRevised Second edition.
264		1	_aOcala : _bAtlantic Publishing Group, _c2015.
264		4	_c©2017.
300			_a1 online resource (284 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
505	0		_aIntroduction -- 1. The Serving Staff -- How to Hire a Good Service Staff -- What Makes a Good Server? -- Job Lists -- Server Job List -- Bus Person Job List -- Providing Great Service -- Service - What Not To Do! -- 2. Types of Service and Table Settings -- Types of Restaurants -- 3. Hosting -- Duties of the Restaurant Host/Hostess -- Inspecting the Dining Room -- Providing Excellent Service -- Supervising the Service -- The Nature of Host Work -- Performing Clerical Work -- Making Arrangements for Special Parties -- Serving Special Parties -- Receiving Customers -- 4. Table Service -- American Service -- French Service -- English Service -- Russian Service -- Buffet Service -- Family-Style -- Left or Right? -- Table Side Service -- Table Settings -- Setting the Table -- General Rules for Table Service -- Setting an Elegant Table -- Folding Napkins -- Centerpieces -- 5. Taking Orders -- Giving and Collecting Orders -- Approaching the Table -- Giving a Friendly Greeting -- Giving Prompt Attention -- Taking a Drink Order -- Serving the Drinks -- Explaining the Menu -- Taking the Food Order -- Delivering the Food -- Checking Back -- Dessert -- Presenting the Check -- Clearing the Table -- Serving Multiple Tables -- Tips for Serving Customers -- 6. Carrying Trays -- Food Trays -- Loading Trays -- Cocktail Trays -- Arm Service -- Bussing -- 7. Suggestions and Suggestive Selling -- Suggesting Selections to the Customer -- Making Substitutions -- Purposes of Suggestive Selling -- Suggesting Additional Items -- Suggesting Higher-Priced Items -- Value-Added Service -- 8. Take Care of the Kids -- Speedy Service -- Kid-Friendly Menus -- Healthy Choices -- Kids' Specials -- Kid-Friendly Cups -- Games and Play Spaces -- Talk to the Kids -- Seats.
505	8		_aKeep an Eye out for Messes -- Changing Stations -- Step Stools -- 9. Server Side-Work Duties -- Setting Up Coffee Service -- Setting Up Bread Baskets -- Handling Customer Complaints -- Dealing with Difficult Customers -- Remember These Golden Rules: -- Handling Problems -- 10. Menu Knowledge -- Cooking Terms and Methods on Preparation -- 11. Restaurant Technology -- New Technology -- Electronic Ordering -- Handling Money -- Writing Orders -- Presenting the Check -- Problems -- Guest Tickets and the Cashier -- Getting Orders to the Kitchen -- 12. Tipped Employees -- The Tip Rate Determination and Education Program -- Additional Information on Tip-Reporting -- Employee Tip-Reporting Frequently Asked Questions -- Tips-Reporting Policies -- 13. Beverage Service -- Alcohol Sales Policies -- Alcohol Safety -- How to Serve Alcohol -- Types of Alcohol -- Bar Terms -- Wine -- Bottle Sizes -- Wine Language -- Helping a Customer Choose Wine -- Serving Wine -- Pronunciation -- Wine and Food -- Wine Resources -- Wine Labels -- Tasting Tips -- Describing Wine -- Glassware -- Serving Wine -- Pouring Procedures -- Free-Pouring -- Pouring Draft Beer -- Common Beer-Pouring Problems -- Real Whipped Cream -- Freshly Squeezed Juices -- Garnishes -- Enhancing Drink Quality -- 14. Bussing -- 15. Sanitation and Safety -- Red Cross -- Fire department -- OSHA -- Preventing Accidents -- Strains -- Slipping and Falling -- Fires -- Choking -- Exposure to Hazardous Chemicals -- How to Read the MSDS: -- What is HACCP? -- Avoid Bacterial Cross-Contamination -- Online Information Resources -- Bacteria Primer -- Dangerous Forms of Bacteria -- Controlling Bacteria -- Hygiene -- Conclusion -- Glossary -- Bibliography.
520			_aPacked with new information, the revised edition of this best selling manual was designed for use by all food service serving staff members. The guide covers all aspect of customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. Step-by-step instructions cover hosting, seating guests, taking/filling orders, loading/unloading trays, table side service, setting an elegant table, folding napkins, promoting specials, upselling, handling problems, difficult customers, tips and taxes, and handling the check and money.
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 _9176553 _vHandbooks, manuals, etc.
650		0	_aWaiters. _9186707 _vHandbooks, manuals, etc.
650		0	_aWaitresses. _9186708 _vHandbooks, manuals, etc.
655		4	_aElectronic books.
700	1		_aBrown, Douglas. _eauthor
700	1		_aCenters, Taylor. _eeditor
776	0	8	_iPrint version: _aArduser, Lora _tThe Waiter & Waitress and Waitstaff Training Handbook _dOcala : Atlantic Publishing Group,c2015 _z9781620230565
797	2		_aProQuest (Firm)
856			_uhttps://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=4778694 _yAcceso Remoto
856	4	0	_uhttps://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=4778694 _yAcceso en el Campus PUCPR
942			_2lcc _c7
999			_c297139 _d297139