Restaurant Service Basics, 2nd Edition
Title: Restaurant Service Basics
Author(s): Sondra J. Dahmer and Kurt W. Kahl
Publisher: Wiley
Date: 2008, 2nd Edition
Pages: 210
Size: 4.45 Mb
Format: PDF
Quality: High
Language: American English
Restaurant Service Basics, 2nd edition, is a practical guide for those who want to learn the core skills of professional table service in restaurants. Actual and prospective servers, aswell as managers, supervisors, and teacherswho train servers, will find this an invaluable resource for classroom use, restaurant training, or selftraining. [+/-]
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.
About the author
Sondra J. Dahmer has taught at numerous hospitality and foodservice programs.
Kurt W. Kahl, MS, RD, CD, LD, is a Registered Consultant Dietitian and trainer in the areas of foodservice and nutrition. Together, Dahmer and Kahl have trained waitstaff on service skills and have helped experienced servers polish their skills.
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.
About the author
Sondra J. Dahmer has taught at numerous hospitality and foodservice programs.
Kurt W. Kahl, MS, RD, CD, LD, is a Registered Consultant Dietitian and trainer in the areas of foodservice and nutrition. Together, Dahmer and Kahl have trained waitstaff on service skills and have helped experienced servers polish their skills.
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