Restaurant service basics / Sondra J. Dahmer, Kurt W. Kahl.

By:

Dahmer, Sondra J

Contributor(s):

Kahl, Kurt W

Material type: Text

TextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2008.Edition: New edDescription: xii, 196 p. : ill. ; 24 cmISBN:

0470107855 (pbk.)
9780470107850 (pbk.)

Subject(s):

DDC classification:

642.6 DAH

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	642.6 DAH (Browse shelf(Opens below))	1	Available		39002100405647

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 and index.

Table of contents provided by Syndetics

Preface
Acknowledgement
Chapter 1 The Server
Objectives
Service and Hospitality
Advantages of Being a Server
Qualifications for the Job
Personal Appearance on the Job
The Uniform
Hygiene and Grooming
Your Role in the Restaurant Organization
Teamwork with Co-workers and Supervisors
Issues Regarding Restaurant Employment
Respecting the Diversity of All People
Preventing Harassment on the Job
Keeping Violence and Drugs Out of the Workplace
Safety and Preventing Accidents
Taking Sanitation Seriously
Key Terms
Review
Projects
Case Problem
Chapter 2 Types of Establishments, Table Service and Table Settings
Objectives
Types of Establishments
Types of Table Service
French Service
Russian Service
English Service
American Service
Banquet Service
Family-Style Service
Buffets
Salad Bars, Oyster Bars, and Dessert Tables
Key Terms
Review
Projects
Case Problem
Chapter 3 Before the Guests Arrive
Objectives
Station Assignments
Reservations
Dining Room Preparation
Preparing the Tables
Folding the Napkins
Preparing the Sidestand
Studying the Menu
What is a Menu?
Why Study the Menu?
Types of Menus
Content of the Menu
Methods of Food Preparation
Preparation Time
Meal Accompaniments
Closing the Dining Room
Key Terms
Review
Projects
Case Problem
Chapter 4 Initiating the Service
Objectives
Seating Guests
Who Seats Guests
Where to Seat Guests
How to Seat Guests
Controlling Seating
Approaching the Guests
Taking Orders
Technique of Taking Orders
Methods of 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 the Meal
Objectives
Serving Tables and Booths
Serving Each Course
Serving Beverages
Serving at Booths
Clearing Dishes from the Table
Efficiency When Serving
Minimizing Steps
Maintaining food Quality
Attending to Guests
Giving Special Amenities
Handling Unusual Circumstances
Your Behavior Toward All Guests
Handling Guests with Special Needs
Handling Complaints
The Guest Check and Payment
Receiving the Tip
Increasing the Tip
Reporting Tips
Key Terms
Review
Projects
Case Problem
Chapter 6
Objectives
Safety: Preventing Accidents
Food Safety and Sanitation Responsibilities
Emergency Procedures
Fire
Severe Weather
Electrical Blackouts
Injury or Serious Illness
Ke

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.