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Informationen zum Autor SONDRA J. DAHMER has taught at numerous hospitality and foodservice programs. KURT W. KAHL, MS, RD, CD, LD, is a Registered Consultant Dietitian and trainer in the areas of foodservice and nutrition. Together, Dahmer and Kahl have trained waitstaff on service skills and have helped experienced servers polish their skills. Klappentext The essential guide to great service skills and techniques-now in a second edition.No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today's foodservice industry cannot afford to ignore the significance of excellent service.Restaurant Service basics, Second Edition offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step-by-step instructions on everything a truly excellent service must do, from proper attire to order taking methods to dealing with difficult guests.This revised and updated Second Edition features:* New coverage of technology use in restaurants, including POS systems* Plentiful photos and diagrams that illustrate table settings, service styles, and much more* Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service* New teaching and learning features including learning objectives, key terms called out in the text, mini-cases, a resource of menu and service terms, and an expanded glossary* End-of-chapter review questions and projects that incorporate real-life situationsA comprehensive and concise resources for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-no training, those who train them, restaurant managers, and hospitality students. Zusammenfassung An 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. Inhaltsverzeichnis Preface ix Chapter 1: The Server 1 Objectives 1 Service and Hospitality 2 Advantages of Being a Server 2 Qualifications for the Job 4 Personal Appearance on the Job 6 The Uniform 6 Hygiene and Grooming 8 Your Role in the Restaurant Organization 8 Teamwork with Coworkers and Supervisors 9 Issues Regarding Restaurant Employment 11 Respecting the Diversity of All People 11 Preventing Harassment on the Job 12 Keeping Violence and Drugs out of the Workplace 12 Safety and Preventing Accidents 13 Taking Sanitation Seriously 13 Key Terms 14 Review 14 Projects 14 Case Problem 15 Chapter 2: Types of Establishments, Types of Service, and Table Settings 17 Objectives 17 Types of Establishments 18 Types of Table Service 18 French Service 18 Russian Service 21 English Service 22 American Service 22 Banquet Service 25 Family-Style Service 28 Buffets 28 Salad Bars, Oyster Bars, and Dessert Tables 30 Key Terms 33 Review 33 Projects 34 Case Problem 34 Chapter 3: Before the Guests Arrive 35 Objectives 35 Station Assignments 36 Reservations 36 Dining Room Preparation 38 Preparing the Tables 38 Folding the Napkins 41 Preparing the Sidestand 41 Studying the Menu 46 What Is a Menu? 46 Why Study the Menu? 46 Types of Menus 48 Content of the Menu 48 Methods of Food Preparation...
