Bruce H. Axler – författare
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2 produkter
2 produkter
Häftad, Engelska, 1994
1 341 kr
Skickas inom 5-8 vardagar
Timely, authoritative, and practicalan incomparable guide to the crucial "difference makers" that keep patrons coming back
When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and amenities that make customers feel comfortable and turn a meal into a memorable event. This incomparable how-to guide features: Step-by-step guidance on extraordinary table and guest servicefrom meeting, greeting, and seating, to coat and parcel check, taking reservations, and handling customer complaintsA comprehensive guide to buying, storing, displaying, preparing, and serving wines, liquors, and other beveragesDetailed procedures for service setup and administrationHow to feature and serve luxuries and regional specialties that add sizzle to your menuADA requirements and how to comply with themAnd moreCustomer satisfaction relies as much on your establishments courtesy skills as on the quality of the food and the elegance of the surroundings. Timely, authoritative, and extremely practical, Restaurant Service is an incomparable guide to all the important "difference makers" that keep patrons coming back.
Del 1 - Wiley Professional Restauranteur Guides
Food and Beverage Service
Inbunden, Engelska, 1990
1 555 kr
Skickas inom 5-8 vardagar
"Required reading for every waiter, waitress, or maitre dhotel
clearly written, and easy to follow
" Manfred F. Ketterer Hospitality Management Instructor The Culinary Institute of America Wiley Professional Restaurateur Guides Food and Beverage Service Customer service is the key to a restaurants success and the most important factor in establishing your reputation. The first in a series of service guides, Food and Beverage Service offers essential information on all aspects of food and beverage service for restaurant managers, owners, and personnel. Written by two of todays top experts, the guide explains: The responsibilities and procedures of typical positionscaptains, servers, and bussersThe basics of food and beverage servicehow to set the table, explain the menu, sell specials, take an order and pass it to the kitchen/bar, and moreA wide range of professional serving techniques and service stylesincluding American, French, Russian, butler, and cafeteria