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Restaurant Service Basics
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$ 31.80
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| Item Number |
2416165 |
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Item Description...
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants. |
Item Specifications...
Pages 196
Dimensions: Length: 0.75" Width: 7.5" Height: 9.25"
Weight: 0.8 lbs.
Binding Softcover
Release Date Oct 6, 2008
ISBN 0470107855
EAN 9780470107850
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Availability 13 units.
Availability accurate as of May 27, 2012 12:59.
Usually ships within one to two business days from Momence, IL.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | What a Waste of Time! Aug 1, 2007 |
| I bought this book based on the editorial and customer review. Service basics is an overstatement. Do not buy this book unless you have never dined in a restaurant. It will not help you at all if you know anything about the business. The book is filled with helpful gems like "The course that is usually served first is the appetizer. The appetizer is a food item served before the meal..." Wow thanks! What's a Napkin? The computerized service system is at least 10 years behind industry standards and serving from the left with the left hand is not the way it is always done. Stick with the Culinary Arts Institutes "Remarkable Service" It is by far the best there is. | | |  | Great material on restaurant service basics!! Jan 17, 2006 |
| The book explains how a restaurant is operated thoroughly. The book has pictures to allow easy comprehension. The roles of the entire team from Owner to buss, they're all in there. Explains everyone's task and gives projects to practice on to get a first hand experience. I recommend this book to all business owners and managers. Great book even for waiter/waitress wanting to improve their service. | | | Write your own review about Restaurant Service Basics
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