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.
Sondra J. Dahmer has taught at numerous hospitality and foodservice programs. Kurt W. Kahl,MS, RD, CD, LD, is a Registered Consultant Dietitian and trainer in the areas of foodservice and nutrition. Together, Dahmer and Kahl have trained waitstaff on service skills and have helped experienced servers polish their skills.
Preface. Chapter 1: 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. Chapter 2: Types of Establishments, Types of Service, and Table Settings. Objectives. Types of Establishments. Types of Table Service. Key Terms. Review. Projects. Case Problem. Chapter 3: Before the Guests Arrive. Objectives. Station Assignments. Reservations. Dining Room Preparation. Studying the Menu. Closing the Dining Room. Key Terms. Review. Projects. Case Problem. Chapter 4: 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. Chapter 5: 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. Chapter 6: Safety, Sanitation, and Emergency Procedures. Objectives. Safety: Preventing Accidents. Food Safety and Sanitation Responsibilities. Emergency Procedures. Key Terms. Review. Projects. Case Problem. Chapter 7: 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. Chapter 8: 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. Resource A: Definitions of Key Terms from the Text. Resource B: Definitions ofMenu and Service Terms. Resource C: Recommended Resources for Further Information. Index.