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Remarkable Service
9781118116876, Wiley
Paperback / softback, published 11 April 2014
304 pages
22.9 x 18.8 x 2 cm, 0.612 kg
A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.
Preface viii Acknowledgments xiv Chapter 1 The Principles of Remarkable Service 2 Chapter 2 Styles of Service 20 Chapter 3 A Clean and Safe Dining Room 48 Chapter 4 Preparing and Maintaining the Dining Room For Remarkable Service 72 Chapter 5 Reservations and Waiting Lists 110 Chapter 6 Serving Guests 136 Chapter 7 Beverage Service 176 Chapter 8 Wine Service 208 Chapter 9 Banquet Service in the Restaurant 230 Chapter 10 Remarkable Service Interactions 254 Appendix 268 Bibliography 277 Trade and Professional Groups 279 Index 281
Subject Areas: Cookery / food & drink etc [WB]
