Restaurant Service Basics

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.

Keywords: waitstaff training, waitress training, waiter manual, point-of-service technology, restaurant management, restaurant human resources, food service human resources, food service HR, restaurant training, pos, French service, American service, Russian service, English service, banquet service, family style service, increasing tips, wine service, beer service, alcohol service, liquor service, serving wine, serving beer, serving alcohol, serving liquor, cocktail service, serving cocktails, serving drinks, serving food, professional table service, alcoholic beverage service, handheld order terminal, reservation management system, non alcoholic beverage service, coffee service, tea service, serving coffee, serving tea