Restaurant Service Basics, 2nd Edition

by Sondra J. Dahmer (Eden Prairie, Minnesota); Kurt W. Kahl (Madison, Indiana)

ISBN13:
9780470370117
ISBN10:
0470370114
Format: eBook
Copyright: 2008-08-01
Publisher: Wiley
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Summary

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.

Preface
The Server
Objectives
Service and Hospitality
Advantages of Being a Server
Qualifications for the Job
Personal Appearance on the Job
Your Role in the Restaurant Organization
Teamwork with Coworkers and Supervisors
Issues Regarding Restaurant Employment
Key Terms
Review
Projects
Case Problem
Types of Establishments, Types of Service, and Table Settings
Objectives
Types of Establishments
Types of Table Service
Key Terms
Review
Projects
Case Problem
Before the Guests Arrive
Objectives
Station Assignments
Reservations
Dining Room Preparation
Studying the Menu
Closing the Dining Room
Key Terms
Review
Projects
Case Problem
Initiating the Service
Objectives
Seating Guests
Approaching the Guests
Taking Orders
Appropriate Topics of Conversation
Answering Questions
Making Suggestions and Increasing Sales
Timing the Meal
Placing Orders in the Kitchen
Picking up Orders from the Kitchen
Key Terms
Review
Projects
Case Problem
Serving theMeal
Objectives
Serving Tables and Booths
Efficiency When Serving
Handling Unusual Circumstances
The Guest Check and Payment
Receiving the Tip
Key Terms
Review
Projects
Case Problem
Safety, Sanitation, and Emergency Procedures
Objectives
Safety
Food Safety and Sanitation Responsibilities
Emergency Procedures
Key Terms
Review
Projects
Case Problem
Handling Service Using Technology
Objectives
Computers in Restaurants
Components of a POS System
Taking Orders Using a POS System
Getting Orders to and from the Bar and Kitchen
Completing Each Transaction
Closing at the End of the Day
Advantages of a POS System
Advantages and Disadvantages of Handheld Order Terminals
Restaurant Reservations and Table Management
Advantages of Restaurant Reservation and Table Management Software
Guest Paging
Advantages of Guest Paging
Key Terms
Review
Projects
Case Problem
Wine and Bar Service
Objectives
Significance of Serving Wine, Beer, and Liquor
The Concern about Serving Alcohol in Restaurants
Wine Service
Beer Service
Liquor Service
Nonalcoholic Drinks
Key Terms
Review
Projects
Case Problem
Definitions of Key Terms from the Text
Definitions ofMenu and Service Terms
Recommended Resources for Further Information
Index
Table of Contents provided by Publisher. All Rights Reserved.

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