Restaurant service basics / Sondra J. Dahmer, Kurt W. Kahl.
Material type:
TextPublication details: Hoboken, N.J. : Wiley, �2009.Edition: 2nd edDescription: 1 online resource (xii, 196 pages) : illustrationsContent type: - text
- computer
- online resource
- 9780470370117
- 0470370114
- 642.6 22
Enhanced descriptions from Syndetics:
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. 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.
Includes bibliographical references (pages 189-190) and index.
Table of contents provided by Syndetics
- 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, and Table 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 Emergency Procedures
- Objectives
- Safety
- 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 Management Software
- 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 Further Information
- Index
Author notes provided by Syndetics
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.