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Presenting service : the ultimate guide for the foodservice professional

Author: Lendal H Kotschevar; Valentino Luciani
Publisher: Hoboken, NJ : John Wiley & Sons, ©2007.
Edition/Format:   Book : English : 2nd edView all editions and formats
Database:WorldCat
Summary:
"Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience." "Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second  Read more...
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Document Type: Book
All Authors / Contributors: Lendal H Kotschevar; Valentino Luciani
ISBN: 0471475785 9780471475781
OCLC Number: 62755644
Notes: Includes index.
Description: x, 255 p. : ill. ; 28 cm.
Contents: Preface. 1 A Historical Overview of Service. Introduction. The Age of Service. Service: A Total Concept. A Historical Overview of Service. Chapter Summary. Chapter Review. Case Studies. 2 The Professional Server. Introduction. Finding Work. Looking Professional. Demeanor and Attitude of Successful Servers. Learning Skills. Product Knowledge. Suggestive Selling. Organization. Tips. Unions. Laws Affecting Servers. Chapter Summary. Chapter Review. Case Studies. 3 Exceeding People's Needs. Introduction. Managing Guest Complaints. Serving Guests with Special Needs. Chapter Summary. Chapter Review. Case Study. 4 Service Mise en Place. Introduction. Getting Ready. Clearing and Resetting Tables. Ending the Meal. Quick-service Mise en Place. The Cash Bank. Chapter Summary. Chapter Review. Case Study. 5 Service in Various Industry Segments. Introduction. Banquet Service. Service for Specific Meals. Buffet Service. Other Service. Chapter Summary. Chapter Review. Case Studies. 6 Service Areas and Equipment. Introduction. Dining Area Equipment. Table Service Equipment. Menus. Service Staff. Chapter Summary. Chapter Review. Case Study. 7 Classic Service Styles. Introduction. French Service. Russian Service. American Service. English Service. Chinese Service. Chapter Summary. Chapter Review. Case Study. 8 Serving the Meal. Introduction. Steps in Serving. Greeting and Seating the Guests. General Rules and Procedures for Serving. Taking the Order. Serving the Guests. Clearing Tables. Presenting the Check and Saying Goodbye. Closing. Formal Dining. The Busperson's Role. Chapter Summary. Chapter Review. Case Studies. 9 Bar and Beverage Service. Introduction. Some Important Facts about Beverage Alcohol. Knowing Spirits. Knowing Wine. Knowing Beer. Knowing Nonalcoholic Beverages. Hospitality Behind the Bar. Serving Spirits. Serving Wine. Serving Sparkling Wine. Serving Beer. Serving Nonalcoholic Drinks. Serving Alcohol Responsibly. Chapter Summary. Chapter Review. Case Studies. 10 Management's Role in Service. Introduction. Establishing Service Standards. Management Functions. Motivating Servers. Scheduling Servers. Dining Room Arrangement. Kitchen Arrangement. Training Servers. Reservations. Chapter Summary. Chapter Review. Case Studies. 11 Table Etiquette. Introduction. A History of Table Etiquette. Principles of Public Dining Etiquette. Tipping. Dining Etiquette of Various Cultures. Chapter Summary. Chapter Review. Case Studies. Glossary. Appendix: Duties of Service Workers. Index.
Responsibility: Lendal H. Kotschevar, Valentino Luciani.
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Abstract:

There is an art to good service that can be trained and taught and Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition provides students with the skills to create a  Read more...

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