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Textbook
Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd EditionISBN: 978-0-471-47578-1
Paperback
272 pages
March 2006, ©2007
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- Provides students with the skills to create a good dining experience through good service.
- Includes helpful pedagogy throughout, such as learning objectives, key terms, chapter summaries, chapter reviews, and boxes covering such key topics as customer service, foodservice security, and sanitation
- Filled with checklists that easily walk the server and manager through good service practices
- Case studies are included throughout, which give students exposure to real world scenarios
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