Restaurant Service Basics, 2nd Edition

Each chapter includes learning objectives, bolded key terms, and projects

Mini cases are incorporated into the end of each chapter and focus on circumstances such as initiating service, a sensitive situation, handling harassment, and dealing with difficult customers

Photos have been updated and additional photos added to more illustrate table settings, service styles, etc., and add to the visual appeal

An end-of-course assessment is available on the book's instructor and student companion websites.  The answers will be accessible via the password protected portion of the Instructor's page of the web site.

Covers current topics such as food allergens, food safety and sanitation, and sexual harassment 

New coverage of technology use in restaurants, including POS systems

Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service,

Includes a glossary and resource of menu and service terms