A Complete Guide to the Proper Steps in Service for Food and Beverage Employees by Lora Arduser and Douglas R. Brown
The Waiter and Waitress and Waitstaff Training Handbook was designed for use by all food service serving staff members.
The Waiter and Waitress and Waitstaff Training Handbook covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person.
The detailed performance of each position is described for different types of establishments and all types of service including French, American, Russian, Family-Style and Banquet.
The Waiter and Waitress and Waitstaff Training Handbook provides step-by-step instructions on: hosting, seating guests, handling problems, promoting specials, difficult customers, setting an elegant table, and more!
Plus, learn advanced serving techniques such as flambé and carving meats, fish and fruits.
Also, a chapter is devoted exclusively to food safety and sanitation.
Contents:
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