Del 1 - Wiley Professional Restauranteur Guides

Food and Beverage Service

Inbunden, Engelska, 1990

AvBruce H. Axler,Carol A. Litrides,Axler

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"Required reading for every waiter, waitress, or maitre dhotel clearly written, and easy to follow " Manfred F. Ketterer Hospitality Management Instructor The Culinary Institute of America Wiley Professional Restaurateur Guides Food and Beverage Service Customer service is the key to a restaurants success and the most important factor in establishing your reputation. The first in a series of service guides, Food and Beverage Service offers essential information on all aspects of food and beverage service for restaurant managers, owners, and personnel. Written by two of todays top experts, the guide explains: The responsibilities and procedures of typical positionscaptains, servers, and bussersThe basics of food and beverage servicehow to set the table, explain the menu, sell specials, take an order and pass it to the kitchen/bar, and moreA wide range of professional serving techniques and service stylesincluding American, French, Russian, butler, and cafeteria

Produktinformation

Utgivningsdatum1990-03-21
Mått181 x 263 x 21 mm
Vikt660 g
FormatInbunden
SpråkEngelska
SerieWiley Professional Restauranteur Guides
Antal sidor240
FörlagJohn Wiley & Sons Inc
ISBN9780471621768

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BUSSER. Job Description: Busser. Getting Ready to Serve. Preparing for the Guests' Arrival. Preparing Garnishes and Food. Beverages. Once Customers Arrive: Basic Responsibilities During Service. SERVER. Job Description: Server. Basic Service Skills and Equipment. Tray Handling. Service Basics: Serving a Whole Table. Service: Step by Step. Styles of Foodservice. CAPTAIN. Job Description: Captain. Group Sales. Beverage Drama. Special Dining Room Personnel. Advanced Techniques. Carving in the Dining Room. Flambeing. Tableside Preparation of Cold Items. Tableside Cooking. Appendices. Glossary of Tableservice Terms and Phrases. Index.