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Author: Sylvia Meyer
Publisher: Wiley
Published: 2002-01-22
Total Pages: 0
ISBN-13: 9780471289265
DOWNLOAD EBOOKProfessional Table Service spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers.
Author: Danny Meyer
Publisher: Harper Collins
Published: 2009-10-13
Total Pages: 244
ISBN-13: 0061868248
DOWNLOAD EBOOKThe bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
Author: David Rothschild
Publisher: Booklocker.com
Published: 2001-10
Total Pages: 0
ISBN-13: 9781591130420
DOWNLOAD EBOOKLearn waiter/waitress skills, become more polished and professional and get a taste of the "restaurant lifestyle" with this comprehensive, easy-to-read waitstaff training manual written by a veteran waiter/trainer. As valuable a tool as your favorite order-taking pen or five-turn corkscrew!
Author: The Culinary Institute of America
Publisher: John Wiley & Sons
Published: 2009-05-04
Total Pages: 304
ISBN-13: 0470197404
DOWNLOAD EBOOKAs competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.
Author: The Culinary Institute of America (CIA)
Publisher: Wiley Global Education
Published: 2014-03-27
Total Pages: 307
ISBN-13: 1118805402
DOWNLOAD EBOOKRemarkable Service has been a leading guide to restaurant service techniques and principles for the past decade. In its all-new edition , a complete reorganized and updated look at table service and foodservice management is provided, including everything from setting up a dining room and taking orders to executing wine service and handling customer complaints. Remarkable Service, Third Edition features all-new photography throughout, as well as a foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service. New “Scripts for Service Scenarios” throughout the book provide real-world examples to help readers practice tasks like taking a reservation, recommending a dish, and communicating with kitchen staff. This text is a vital resource for culinary professional, meant to be used as both a development tool for lifelong learning and an essential text for those taking table service and dining room management courses.
Author: Sondra J. Dahmer
Publisher: John Wiley & Sons
Published: 2008-10-06
Total Pages: 210
ISBN-13: 0470107855
DOWNLOAD EBOOKRESTAURANT 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.
Author: Sylvia Meyer
Publisher: New York, NY : V.N. Reinhold
Published: 1991
Total Pages: 464
ISBN-13: 9780442239824
DOWNLOAD EBOOKProfessional Table Service spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers.
Author: American Bar Association. House of Delegates
Publisher: American Bar Association
Published: 2007
Total Pages: 216
ISBN-13: 9781590318737
DOWNLOAD EBOOKThe Model Rules of Professional Conduct provides an up-to-date resource for information on legal ethics. Federal, state and local courts in all jurisdictions look to the Rules for guidance in solving lawyer malpractice cases, disciplinary actions, disqualification issues, sanctions questions and much more. In this volume, black-letter Rules of Professional Conduct are followed by numbered Comments that explain each Rule's purpose and provide suggestions for its practical application. The Rules will help you identify proper conduct in a variety of given situations, review those instances where discretionary action is possible, and define the nature of the relationship between you and your clients, colleagues and the courts.
Author: ecole Technique H?teli?re Tsuji
Publisher: Wiley
Published: 1991-10-10
Total Pages: 188
ISBN-13:
DOWNLOAD EBOOKIt was developed at a restaurant school headed by an award-winning chef and educator and is a thorough introduction to the art of fine restaurant service. Describes and illustrates (with 600 color photographs) every detail of service setup, table setting, equipment, guest reception and service of food and wine. Also includes a dictionary of basic culinary and menu terms.
Author: David A. Mizer
Publisher: Wiley-Interscience
Published: 2000-05-22
Total Pages: 276
ISBN-13: 9780471376767
DOWNLOAD EBOOKWith its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
