Textbook
Food and Beverage ServiceISBN: 978-0-471-62176-8
Hardcover
240 pages
January 1991, ©1990
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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"Required reading for every waiter, waitress, or maitre
dhotel
clearly written, and easy to follow
"
Manfred F. Ketterer Hospitality Management Instructor The
Culinary Institute of America Wiley Professional Restaurateur
Guides Food and Beverage Service Customer service is the key to a
restaurants success and the most important factor in establishing
your reputation. The first in a series of service guides, Food and
Beverage Service offers essential information on all aspects of
food and beverage service for restaurant managers, owners, and
personnel. Written by two of todays top experts, the guide
explains:
- The responsibilities and procedures of typical positionscaptains, servers, and bussers
- The basics of food and beverage servicehow to set the table, explain the menu, sell specials, take an order and pass it to the kitchen/bar, and more
- A wide range of professional serving techniques and service stylesincluding American, French, Russian, butler, and cafeteria