Textbook

Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition

ISBN: 978-0-471-47578-1

Paperback

272 pages

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A full chapter on Bar and Beverage Service is new and includes coverage of specialty coffees, cocktails, wine service, and table etiquette as well as important information on serving alcohol responsibly specialty
Classic Service Styles including the techniques of French, Russian, American, English, and Chinese service are described in a separate new chapter.
A new chapter on Table Etiquette contains a historical perspective as well as a complete description of etiquette rules concerning special foods and various cultures such as European, Chinese Indian and Middle Eastern Dining.
Features Customer Service and Foodservice Security boxes that convey tips and best practices for handling customer and security issues throughout the book.
An expanded new glossary that includes additional key terms for bar and beverage service, table etiquette, and classic service styles.
Includes a new appendix: Duties of Some Service Workers that explains the responsibilities of the frontline staff including the host, server, bus person, and bar server.
Features Internet sources at the end of each chapter that provides websites for additional information presented in the chapter.