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Service at Its Best : Waiter-Waitress Training by Ronald Wilkinson and Paul C. Paz (2001, Trade Paperback)
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Brenham Book Company (754)
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Service at It's Best: Waiter-Waitress Training : A Guide to Becoming a Successful Server
- Buy It NowService at It's Best: Waiter-Waitress Training : A Guide to Beco
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About this product
Product Identifiers
PublisherPrentice Hall PTR
ISBN-100130926264
ISBN-139780130926265
eBay Product ID (ePID)102941120
Product Key Features
Number of Pages199 Pages
LanguageEnglish
Publication NameService at Its Best : Waiter-Waitress Training
SubjectIndustries / Hospitality, Travel & Tourism
Publication Year2001
TypeTextbook
AuthorRonald Wilkinson, Paul C. Paz
Subject AreaBusiness & Economics
FormatTrade Paperback
Dimensions
Item Height0.4 in
Item Weight17.4 Oz
Item Length8.3 in
Item Width10.9 in
Additional Product Features
Intended AudienceCollege Audience
LCCN2001-036487
Dewey Edition21
Reviews" Service At Its Best not only constitutes a concise and practical book about dining room techniques, it presents a clean standard for genuine hospitality and also conveys a refreshing, new message on the heightened significance of dining room professionals." Bernard Martinage, C.H.E., Founder/President, The Federation of Dining Room Professionals
IllustratedYes
Dewey Decimal642/.6
Table Of Content1. The Professional Waiter-Waitress. 2. Professional Appearance. 3. Table Settings, Napkin Presentations, and Table Service. 4. Serving Food and Beverages. 5. Service Preparedness. 6. Wine and Beverage Service. 7. Guest Communications. 8. The Technology of Service. 9. The Host/Hostess. 10. Waiter-Waitress Profiles. Appendix A: Common Menu Terms. Appendix B: Wine Terminology: General, Sight, Smell, and Taste. Appendix C: Spirit Brands and Related Cocktails. Appendix D: Ales, Lagers, and Non-Alcoholic Beers.
SynopsisUseful as a training guide or as a reference manual, this book explains key responsibilities of food servers in all types of restaurants and dining rooms. After an overview of the restaurant industry and the serving occupation, coverage includes professional appearance, table settings and table ser, For undergraduate Hospitality/Travel/Tourism courses that focus on waiter/waitress training and service of food. Ideal as a competency-based training guide or simply as a reference manual for specific service questions, this all-inclusive book explains the key aspects and responsibilities of today's food servers. It contains broad and in-depth coverage on everything a good waiter or waitress will need to know to be successful in this very competitive and dynamic profession from restaurant industry statistics to how tips are calculated, the importance of poise and posture, the use of place settings, menu knowledge, the presentation of wine, recognizing the nonverbal cues and prompts of guests, understanding guest paging systems and touch-screen terminals, handling complaints, and much more. Self-contained chapters flow in a logical sequence and establish a step-by-step procedure for understanding and learning appropriate server skills.
LC Classification NumberTX925.S26 2002
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