by Sondra J. Dahmer and Kurt W. Kahl
This concise yet comprehensive guide helps restaurant managers and staffs in all types of
dining establishments provide first-rate food and beverage service to every customer and
create an excellent dining experience.
Restaurant Service Basics shows restaurant professionals and trainees the proper ways
to:
- Greet and seat guests
- Take orders and answer questions
- Serve food and beverages, and time the meal
- Present the check and accept payment
- Respond to emergency situations, such as power outages and guest injury
- Use the computer system to support service
- Serve alcoholic beverages
- And more!
Contents
- The Server
- Types of Table Service and Settings
- Before the Guests Arrive
- Initiating the Service
- Serving the Meal
- Safety, Sanitation, and Emergency Procedures
- Handling the Service with a Computer System
- Wine and Bar Service
- Case Problems
- Server Quiz
Glossary
Index
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