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ISBN: 9780470370117

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations rangi… mais…

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Restaurant Service Basics - nuovo livro

2008, ISBN: 9780470370117

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Restaurant Service Basics
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EAN (ISBN-13): 9780470370117
Ano de publicação: 2008
Editor/Editora: Wiley

Livro na base de dados desde 2008-11-14T04:26:09-02:00 (Sao Paulo)
Página de detalhes modificada pela última vez em 2022-02-15T18:03:02-03:00 (Sao Paulo)
Número ISBN/EAN: 9780470370117

Número ISBN - Ortografia alternativa:
978-0-470-37011-7
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: dahmer

Dados da editora

Autor: Sondra J. Dahmer; Kurt W. Kahl
Título: Restaurant Service Basics
Editora: Wiley; John Wiley & Sons
122 Páginas
Ano de publicação: 2008-08-27
Língua: Inglês
103,99 € (DE)
Not available (reason unspecified)

EA; E107; E-Book; Nonbooks, PBS / Wirtschaft/Einzelne Wirtschaftszweige, Branchen; Hotel- und Gastronomieberufe, Bewirtung; Gastronomiebetrieb u. -management; Hospitality; Hotel- und Gaststättengewerbe; Hotelgewerbe, Gastronomie u. Touristik; Restaurant & Food Service Management; Gastronomiebetrieb u. -management; Dienstleistungsgewerbe, Gastgewerbe; BC

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. Key Terms. Review. Projects. Case Problem. Chapter 2: Types of Establishments, Types of Service, andTable Settings. Objectives. Types of Establishments. Types of Table Service. Key Terms. Review. Projects. Case Problem. Chapter 3: Before the Guests Arrive. Objectives. Station Assignments. Reservations. Dining Room Preparation. Studying the Menu. Closing the Dining Room. Key Terms. Review. Projects. Case Problem. 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. Key Terms. Review. Projects. Case Problem. Chapter 5: Serving theMeal. Objectives. Serving Tables and Booths. Efficiency When Serving. Handling Unusual Circumstances. The Guest Check and Payment. Receiving the Tip. Key Terms. Review. Projects. Case Problem. Chapter 6: Safety, Sanitation, and EmergencyProcedures. Objectives. Safety: Preventing Accidents. Food Safety and Sanitation Responsibilities. Emergency Procedures. Key Terms. Review. Projects. Case Problem. 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 ManagementSoftware. Guest Paging. Advantages of Guest Paging. Key Terms. Review. Projects. Case Problem. 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. Key Terms. Review. Projects. Case Problem. Resource A: Definitions of Key Terms from the Text. Resource B: Definitions ofMenu and Service Terms. Resource C: Recommended Resources for FurtherInformation. Index.

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