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

Kotschevar, Lendal H.; Luciani, Valentino

Softcover

ISBN 10: 0471475785 ISBN 13: 9780471475781

Publisher: John Wiley and Sons, 2006

Synopsis

Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional atti-tude are the ingredients needed to harvest those rewards.  Presenting Service, 2E educates servers, supervisors, and managers in the techniques and demeanor of professional service.  This book pays special attention to the historical context of service, the manager's role in good service including hiring and managing employees, how to become a good server, and the various types of service in food-service operations.  There is an art to good service that can be trained and taught, and Presenting Service provides the manager with the skills to create a good dining experience through good service.

About this title

From the Back Cover

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

About the Author

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

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

Edition details

• Publisher: John Wiley and Sons
• Publication date: 2006
• ISBN 10: 0471475785
• ISBN 13: 9780471475781
• Binding: Paperback
• Language: English
• Edition number: 2
• Number of pages: 272