Presenting Service: The Ultimate Guide for the Foodservice Professional - Softcover

Kotschevar, Lendal H.; Luciani, Valentino

3.56

9 ratings by Goodreads

9780471413172: Presenting Service: The Ultimate Guide for the Foodservice Professional

Softcover

ISBN 10: 0471413178 ISBN 13: 9780471413172

Publisher: Wiley, 1996

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Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional attitude are the ingredients needed to harvest those rewards. This comprehensive book educates servers, supervisors, and managers in the techniques and demeanor of professional service.

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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.

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