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Textbook
Restaurant Service Basics, 2nd EditionISBN: 978-0-470-10785-0
Paperback
208 pages
October 2008, ©2009
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Practical, concise guide on serving food properly in a restaurant
Explains all different types of service: French, American, English, Russia
Step-by-step instructions on how to greet and seat guests, take orders, and answer questions, serve food and beverages, time service, and handle the check
Covers safety, sanitation, and emergency procedures
Includes end of chapter projects that incorporate real life situations, facilitate group discussion, and foster critical thinking
Low price, but contains all the necessary features to use as a textbook
Enhanced coverage of POS systems and other current technology usage in restaurants
Related Titles
Food Service Operations & Management
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