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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.
John Wiley & Sons, Inc.; August 2008
208 pages; ISBN 9780470443309
Read online, or download in EPUB or secure PDF format
208 pages; ISBN 9780470443309
Read online, or download in EPUB or secure PDF format
Subject categories
- Academic > Hospitality Studies > Food service > Table service
- Academic > Hospitality Studies > Hotel management
- Academic > Hospitality Studies > Restaurants
- Academic > Family and Consumer Sciences > Hospitality industry
- Business > Industries > Hospitality, Travel & Tourism
- Technology > Food Industry & Science
ISBNs
9780470443309
9780470370926
9780470370117
9780470107850
0470370114