Restaurant Service Basics

Restaurant Service Basics by Sondra J. Dahmer, Kurt W. Kahl
English | ISBN: 0470107855 | 2008 | PDF | 212 pages | 5,6 mb
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.

Title: Restaurant Service Basics
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