Restaurant Service Basics

Restaurant Service Basics

Author: Sondra J. Dahmer

Publisher: John Wiley & Sons

ISBN: 9780470107850

Category: Technology & Engineering

Page: 210

View: 595

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RESTAURANT SERVICE basics The essential guide to great service skills and techniques —now in a second edition No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today’s foodservice industry cannot afford to ignore the significance of excellent service. Restaurant Service Basics, Second Edition offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step-by-step instructions on everything a truly excellent server must do, from proper attire to order taking methods to dealing with difficult guests. This revised and updated Second Edition features: New coverage of technology use in restaurants, including POS systems Plentiful photos and diagrams that illustrate table settings, service styles, and much more Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service New teaching and learning features including learning objectives, key terms called out in the text, mini-cases, a resource of menu and service terms, and an expanded glossary End-of-chapter review questions and projects that incorporate real-life situations A comprehensive and concise resource for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-in-training, those who train them, restaurant managers, and hospitality students.
Restaurant Service Basics
Language: en
Pages: 210
Authors: Sondra J. Dahmer, Kurt W. Kahl
Categories: Technology & Engineering
Type: BOOK - Published: 2008-10-06 - Publisher: John Wiley & Sons

RESTAURANT SERVICE basics The essential guide to great service skills and techniques —now in a second edition No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant.
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Pages: 228
Authors: Sondra J. Dahmer, Kurt W. Kahl
Categories: Business & Economics
Type: BOOK - Published: 2004 - Publisher: CABI

Consumer satisfaction is a key issue for all those involved in tourism and hospitality services. Through a multitude of case studies this book explores the challenges of managing tourism and hospitality businesses in order to produce maximum customer satisfaction. It outlines the various frameworks available for the study of tourist
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Language: en
Pages: 370
Authors: Francis A Kwansa, H.G. Parsa
Categories: Business & Economics
Type: BOOK - Published: 2014-06-11 - Publisher: Routledge

Learn about new strategies to improve service, quality, and profitability for quick service restaurants! Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar industry. Since their inception
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Language: en
Pages: 715
Authors: K Hyder Vali M.A., LL.B.
Categories: Business & Economics
Type: BOOK - Published: 2022-06-06 - Publisher: Blue Rose Publishers

This Book Contains:  6 Digits Service Account Codes (SAC) for all the Services.  Service-wise Index to all the Services liable to Service Tax under GST Act,2017.  Index to Explanatory Notes to the Scheme of Classification of Services Annexure (Service Description, Service Code (Tariff) (Chapter, Section, Heading/Group) Published
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Language: en
Pages: 400
Authors: Yuriko Sawatani, James Spohrer, Stephen Kwan, Takeshi Takenaka
Categories: Technology & Engineering
Type: BOOK - Published: 2016-10-05 - Publisher: Springer

Services are key activities in a globalized economy and they also underlie the quality of life of local residents. The advanced work presented in this book was selected from the proceedings of the Third International Conference on Serviceology (ICServ2015), held July 7–9, 2015, in San Jose, CA, USA. The conference