Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition

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9780471475781: Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition
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A detailed approach to providing service in restaurants andfoodservice operations
Service starts when a customer walks into a restaurant and doesn'tend until he or she walks out. Presenting Service, Second Edition,is an up-to-date, hands-on guide for managers that presents theessential skills and know-how to direct a foodservice staff througha successful, completely enjoyable dining experience.

Packed with checklists, objectives, key terms, and chaptersummaries and reviews, this Second Edition features a new chapteron bar and beverage service that includes coverage of specialtycoffees as well as insightful cocktail and wine service advice forbetter serving and recommending alcoholic and nonalcoholicbeverages to guests. Other valuable features of this revisededition include:
* A new chapter on classic service styles, including the techniquesof French, Russian, American, English, and Chinese dining
* A new chapter on table etiquette that contains a historicalperspective as well as thorough coverage of etiquette rulesconcerning special foods and various cultures, such as European,Chinese, Indian, and Middle Eastern dining
* Customer Service and Foodservice Security boxes that identifytips and best practices for handling customer and securityissues
* A new appendix covering the duties of service workers thatexplains the responsibilities of the frontline staff, including thehost, server, bus person, and bar server

"synopsis" may belong to another edition of this title.

About the Author:

Lendal H. Kotschevar, PhD, FMP, is Professor Emeritus atFlorida International University.

Valentino Luciani, CHE, is a former lecturer in theWilliam F. Harrah College of Hotel Administration at the Universityof Nevada, Las Vegas.

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Publisher: Educational Foundation of the, 1999
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Book Description John Wiley & Sons Inc, United States, 2006. Paperback. Condition: New. 2nd Edition. Language: English. Brand new Book. A detailed approach to providing service in restaurants and foodservice operations Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience. Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests.Other valuable features of this revised edition include: A new chapter on classic service styles, including the techniques of French, Russian, American, English, and Chinese dining A new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures, such as European, Chinese, Indian, and Middle Eastern dining Customer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issues A new appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server. Seller Inventory # BTE9780471475781

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Book Description John Wiley & Sons Inc, United States, 2006. Paperback. Condition: New. 2nd Edition. Language: English. Brand new Book. A detailed approach to providing service in restaurants and foodservice operations Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience. Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests.Other valuable features of this revised edition include: A new chapter on classic service styles, including the techniques of French, Russian, American, English, and Chinese dining A new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures, such as European, Chinese, Indian, and Middle Eastern dining Customer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issues A new appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server. Seller Inventory # BZV9780471475781

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