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ISBN: 9780470370117
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations rangi… Meer...
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ISBN: 9780470370117
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ISBN: 9780470370117
An excellent training tool for both hospitality programs and working restaurant managers, < i> Restaurant Service Basics, 2nd Edition< /i> considers the entire dining experience … Meer...
ISBN: 9780470370117
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations rangi… Meer...
ISBN: 9780470370117
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations rangi… Meer...
ISBN: 9780470370117
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations rangi… Meer...
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Gedetalleerde informatie over het boek. - Restaurant Service Basics
EAN (ISBN-13): 9780470370117
Verschijningsjaar: 2008
Uitgever: Wiley
Boek bevindt zich in het datenbestand sinds 2008-11-14T07:26:09+01:00 (Amsterdam)
Detailpagina laatst gewijzigd op 2022-02-15T22:03:02+01:00 (Amsterdam)
ISBN/EAN: 9780470370117
ISBN - alternatieve schrijfwijzen:
978-0-470-37011-7
alternatieve schrijfwijzen en verwante zoekwoorden:
Auteur van het boek: dahmer
Gegevens van de uitgever
Auteur: Sondra J. Dahmer; Kurt W. Kahl
Titel: Restaurant Service Basics
Uitgeverij: Wiley; John Wiley & Sons
122 Bladzijden
Verschijningsjaar: 2008-08-27
Taal: Engels
103,99 € (DE)
Not available (reason unspecified)
EA; E107; E-Book; Nonbooks, PBS / Wirtschaft/Einzelne Wirtschaftszweige, Branchen; Hotel- und Gastronomieberufe, Bewirtung; Gastronomiebetrieb u. -management; Hospitality; Hotel- und Gaststättengewerbe; Hotelgewerbe, Gastronomie u. Touristik; Restaurant & Food Service Management; Gastronomiebetrieb u. -management; Dienstleistungsgewerbe, Gastgewerbe; BC
Preface. Chapter 1: The Server. Objectives. Service and Hospitality. Advantages of Being a Server. Qualifications for the Job. Personal Appearance on the Job. Your Role in the Restaurant Organization. Teamwork with Coworkers and Supervisors. Issues Regarding Restaurant Employment. Key Terms. Review. Projects. Case Problem. Chapter 2: Types of Establishments, Types of Service, andTable Settings. Objectives. Types of Establishments. Types of Table Service. Key Terms. Review. Projects. Case Problem. Chapter 3: Before the Guests Arrive. Objectives. Station Assignments. Reservations. Dining Room Preparation. Studying the Menu. Closing the Dining Room. Key Terms. Review. Projects. Case Problem. Chapter 4: Initiating the Service. Objectives. Seating Guests. Approaching the Guests. Taking Orders. Appropriate Topics of Conversation. Answering Questions. Making Suggestions and Increasing Sales. Timing the Meal. Placing Orders in the Kitchen. Picking up Orders from the Kitchen. Key Terms. Review. Projects. Case Problem. Chapter 5: Serving theMeal. Objectives. Serving Tables and Booths. Efficiency When Serving. Handling Unusual Circumstances. The Guest Check and Payment. Receiving the Tip. Key Terms. Review. Projects. Case Problem. Chapter 6: Safety, Sanitation, and EmergencyProcedures. Objectives. Safety: Preventing Accidents. Food Safety and Sanitation Responsibilities. Emergency Procedures. Key Terms. Review. Projects. Case Problem. Chapter 7: Handling Service Using Technology. Objectives. Computers in Restaurants. Components of a POS System. Taking Orders Using a POS System. Getting Orders to and from the Bar and Kitchen. Completing Each Transaction. Closing at the End of the Day. Advantages of a POS System. Advantages and Disadvantages of Handheld Order Terminals. Restaurant Reservations and Table Management. Advantages of Restaurant Reservation and Table ManagementSoftware. Guest Paging. Advantages of Guest Paging. Key Terms. Review. Projects. Case Problem. Chapter 8: Wine and Bar Service. Objectives. Significance of Serving Wine, Beer, and Liquor. The Concern about Serving Alcohol in Restaurants. Wine Service. Beer Service. Liquor Service. Nonalcoholic Drinks. Key Terms. Review. Projects. Case Problem. Resource A: Definitions of Key Terms from the Text. Resource B: Definitions ofMenu and Service Terms. Resource C: Recommended Resources for FurtherInformation. Index.Andere boeken die eventueel grote overeenkomsten met dit boek kunnen hebben:
Laatste soortgelijke boek:
2900470107859 Restaurant Service Basics (Sondra J. Dahmer)
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