MTU Library Catalogue

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The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees / Lora Arduser & Douglas R. Brown.

By: Arduser, Lora.
Contributor(s): Brown, Douglas Robert, 1960-.
Material type: materialTypeLabelBookPublisher: Ocala, Fla. : Atlantic Pub. Group, c2005Description: 284 p. : ill. ; 23 cm.ISBN: 0910627479 (alk. paper); 9780910627474.Other title: Waiter and waitress and waitstaff training handbook.Subject(s): Table service -- Handbooks, manuals, etc | Waiters -- In-service training -- Handbooks, manuals, etc | Waitresses -- In-service training -- Handbooks, manuals, etc | Business & Management | Personnel & human resources management | Hotel & catering tradesDDC classification: 642.6 ARD

Enhanced descriptions from Syndetics:

This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. The detailed performance of each position is described for different types of establishments, and all types of service including French, American, English, Russian, Family-Style and Banquet. It provides step-by-step instructions on: hosting; seating guests; taking/filling orders; loading/unloading trays; table-side service; setting an elegant table; folding napkins; centrepieces; promoting specials; promoting side orders; handling problems; difficult customers; managing tips and taxes; getting customers to order quickly; handling questions; handling the bill and money. Plus, learn advanced serving techniques such as flambé and carving meats, fish, and fruits. Also, a chapter is devoted exclusively to food safety and sanitation. An excellent foundation for your organisation's training program!

Includes index.

Table of contents provided by Syndetics

  • The Serving Staff
  • Types of Service and Table Settings
  • Hosting
  • Table Service
  • Taking Orders
  • Carrying Trays
  • Suggestions and Suggestive Selling
  • Take Care of the Kids
  • Server Side-Work Duties
  • Menu Knowledge
  • Electronic Ordering System
  • Tipped Employees
  • Beverage Service
  • Bussing
  • Sanitation and Safety
  • Workplace Forms

Author notes provided by Syndetics

Douglas R. Brown is a best selling author and publisher of computer software and books specific to the food service industry. His extensive background and years of service in the food service industry provides the practical insight into the business so desperately needed in the highly volatile food service industry.