PDF Download Restaurant Service Basics
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Restaurant Service Basics
PDF Download Restaurant Service Basics
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From the Back Cover
The essential guide to great service skills and techniques-now in a second edition. No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today's foodservice industry cannot afford to ignore the significance of excellent service. Restaurant Service basics, Second Edition offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step-by-step instructions on everything a truly excellent service must do, from proper attire to order taking methods to dealing with difficult guests. This revised and updated Second Edition features: New coverage of technology use in restaurants, including POS systems Plentiful photos and diagrams that illustrate table settings, service styles, and much more Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service New teaching and learning features including learning objectives, key terms called out in the text, mini-cases, a resource of menu and service terms, and an expanded glossary End-of-chapter review questions and projects that incorporate real-life situations A comprehensive and concise resources for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-no training, those who train them, restaurant managers, and hospitality students.
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About the Author
Sondra J. Dahmer has taught at numerous hospitality and foodservice programs. Kurt W. Kahl,MS, RD, CD, LD, is a Registered Consultant Dietitian and trainer in the areas of foodservice and nutrition. Together, Dahmer and Kahl have trained waitstaff on service skills and have helped experienced servers polish their skills.
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Product details
Paperback: 212 pages
Publisher: Wiley; 2 edition (October 6, 2008)
Language: English
ISBN-10: 9780470107850
ISBN-13: 978-0470107850
ASIN: 0470107855
Product Dimensions:
7.4 x 0.7 x 9 inches
Shipping Weight: 12.8 ounces (View shipping rates and policies)
Average Customer Review:
3.7 out of 5 stars
7 customer reviews
Amazon Best Sellers Rank:
#1,050,234 in Books (See Top 100 in Books)
Cam nicely packaged and in time for class. Pretty straight forward when it comes to school books, I was so happy with the price point as well.
Old out dated and boring...I expected more than what it offered, I was looking for a guideline of do's and dont's for training my servers.
👌ðŸ¼
Very knowledgeable
As a curriculum designer and training manager, I highly recommend Restaurant Service Basics. It is an excellent training tool for hospitality programs, inhouse restaurant training program as well as the individual wanting to seek restaurant employment. Every aspect of restaurant service is covered thoroughly. All restaurants should have a copy on the shelf as a basic reference for those infrequently encountered situations. This valuable resource has been published for a number of years and regular new editions keep the content fresh and current.
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.
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.
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