|
|
|||
|
||||
OverviewThis training handbook was designed for use by all food service serving staff members. The guide 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, English, Russian, Family-Style and Banquet. It provides step-by-step instructions on: hosting; seating guests; taking/filling orders; loading/unloading trays; table-side service; setting an elegant table; folding napkins; centrepieces; promoting specials; promoting side orders; handling problems; difficult customers; managing tips and taxes; getting customers to order quickly; handling questions; handling the bill and money. Plus, learn advanced serving techniques such as flambe and carving meats, fish, and fruits. Also, a chapter is devoted exclusively to food safety and sanitation. An excellent foundation for your organisation's training program! Full Product DetailsAuthor: Lora Arduser , Douglas Robert BrownPublisher: Atlantic Publishing Co Imprint: Atlantic Publishing Co Dimensions: Width: 23.00cm , Height: 2.30cm , Length: 15.50cm Weight: 0.470kg ISBN: 9780910627474ISBN 10: 0910627479 Pages: 288 Publication Date: 23 July 2021 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In Print This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationDouglas R Brown is a best-selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as providing consulting services. He is the author of several books and numerous articles on food service management. Tab Content 6Author Website:Countries AvailableAll regions |