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Restaurant service basics

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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.

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Availability

Detail Information

Series Title

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Call Number

642.6 DAH r

Publisher

New Jersey : Wiley., 2009

Collation

xii, 196 p. : ill. ; 24 cm.

Language

English

ISBN/ISSN

978-0-470-10785-0

Classification

642.6

Content Type

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Media Type

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Carrier Type

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Edition

ed. 2

Subject(s)

Table service

Specific Detail Info

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Statement of Responsibility

Dahmer, Sondra J.

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