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Restaurant service basics / Sondra J. Dahmer, Kurt W. Kahl.

By: Dahmer, Sondra J.
Contributor(s): Kahl, Kurt W.
Material type: materialTypeLabelBookPublisher: Hoboken, N.J. : John Wiley & Sons, c2009Edition: 2nd ed.Description: xii, 196 p. : ill. ; 24 cm.ISBN: 9780470107850; 0470107855.Subject(s): Table service | Waiters | Waiters -- Handbooks, manuals, etc | Waitresses | Food and Drink | Hotel & catering trades | Cookery / food & drink etcDDC classification: 642.6 DAH
Contents:
Ch. 1. The Server -- Objectives -- Service and Hospitality -- Advantages of Being a Server -- Qualifications for the Job -- Personal Appearance on the Job -- Your Role in the Restaurant Organization -- Teamwork with Coworkers and Supervisors -- Issues Regarding Restaurant Employment -- Key Terms -- Review -- Projects -- Case Problem -- Ch. 2. Types of Establishments, Types of Service, and Table Settings -- Objectives -- Types of Establishments -- Types of Table Service -- Key Terms -- Review -- Projects -- Case Problem -- Ch. 3. Before the Guests Arrive -- Objectives -- Station Assignments -- Reservations -- Dining Room Preparation -- Studying the Menu -- Closing the Dining Room -- Key Terms -- Review.
Summary: An excellent training tool for both hospitality programmes and working restaurant managers, 'Restaurant Service Basics' considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions.
Holdings
Item type Current library Call number Status Barcode
General lending MTU Kerry North Campus Library First Floor Main 642.6 DAH (Browse shelf(Opens below)) Available 38888000863922
General lending MTU Kerry North Campus Library First Floor Main 642.6 DAH (Browse shelf(Opens below)) Available 38888000840300
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Formerly CIP. Uk

Includes bibliographical references (p. 189-190) and index.

Ch. 1. The Server -- Objectives -- Service and Hospitality -- Advantages of Being a Server -- Qualifications for the Job -- Personal Appearance on the Job -- Your Role in the Restaurant Organization -- Teamwork with Coworkers and Supervisors -- Issues Regarding Restaurant Employment -- Key Terms -- Review -- Projects -- Case Problem -- Ch. 2. Types of Establishments, Types of Service, and Table Settings -- Objectives -- Types of Establishments -- Types of Table Service -- Key Terms -- Review -- Projects -- Case Problem -- Ch. 3. Before the Guests Arrive -- Objectives -- Station Assignments -- Reservations -- Dining Room Preparation -- Studying the Menu -- Closing the Dining Room -- Key Terms -- Review.

An excellent training tool for both hospitality programmes and working restaurant managers, 'Restaurant Service Basics' considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions.

Table of contents provided by Syndetics

  • Preface
  • Acknowledgement
  • Chapter 1 The Server
  • Objectives
  • Service and Hospitality
  • Advantages of Being a Server
  • Qualifications for the Job
  • Personal Appearance on the Job
  • The Uniform
  • Hygiene and Grooming
  • Your Role in the Restaurant Organization
  • Teamwork with Co-workers and Supervisors
  • Issues Regarding Restaurant Employment
  • Respecting the Diversity of All People
  • Preventing Harassment on the Job
  • Keeping Violence and Drugs Out of the Workplace
  • Safety and Preventing Accidents
  • Taking Sanitation Seriously
  • Key Terms
  • Review
  • Projects
  • Case Problem
  • Chapter 2 Types of Establishments, Table Service and Table Settings
  • Objectives
  • Types of Establishments
  • Types of Table Service
  • French Service
  • Russian Service
  • English Service
  • American Service
  • Banquet Service
  • Family-Style Service
  • Buffets
  • Salad Bars, Oyster Bars, and Dessert Tables
  • Key Terms
  • Review
  • Projects
  • Case Problem
  • Chapter 3 Before the Guests Arrive
  • Objectives
  • Station Assignments
  • Reservations
  • Dining Room Preparation
  • Preparing the Tables
  • Folding the Napkins
  • Preparing the Sidestand
  • Studying the Menu
  • What is a Menu?
  • Why Study the Menu?
  • Types of Menus
  • Content of the Menu
  • Methods of Food Preparation
  • Preparation Time
  • Meal Accompaniments
  • Closing the Dining Room
  • Key Terms
  • Review
  • Projects
  • Case Problem
  • Chapter 4 Initiating the Service
  • Objectives
  • Seating Guests
  • Who Seats Guests
  • Where to Seat Guests
  • How to Seat Guests
  • Controlling Seating
  • Approaching the Guests
  • Taking Orders
  • Technique of Taking Orders
  • Methods of Taking Orders
  • Appropriate Topics of Conversation
  • Answering Questions
  • Making Suggestions and Increasing Sales
  • Timing the Meal
  • Placing Orders in the Kitchen
  • Picking Up Orders from the Kitchen
  • Key Terms
  • Review
  • Projects
  • Case Problem
  • Chapter 5 Serving the Meal
  • Objectives
  • Serving Tables and Booths
  • Serving Each Course
  • Serving Beverages
  • Serving at Booths
  • Clearing Dishes from the Table
  • Efficiency When Serving
  • Minimizing Steps
  • Maintaining food Quality
  • Attending to Guests
  • Giving Special Amenities
  • Handling Unusual Circumstances
  • Your Behavior Toward All Guests
  • Handling Guests with Special Needs
  • Handling Complaints
  • The Guest Check and Payment
  • Receiving the Tip
  • Increasing the Tip
  • Reporting Tips
  • Key Terms
  • Review
  • Projects
  • Case Problem
  • Chapter 6
  • Objectives
  • Safety: Preventing Accidents
  • Food Safety and Sanitation Responsibilities
  • Emergency Procedures
  • Fire
  • Severe Weather
  • Electrical Blackouts
  • Injury or Serious Illness
  • Ke

Author notes provided by Syndetics

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.