<p>Timely, authoritative, and practical―an incomparable guide to the crucial "difference makers" that keep patrons coming back When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and amenities that make customers feel comfortable and turn a meal into a memorable event. This incomparable how-to guide features: </p>
<ul>
<li>Step-by-step guidance on extraordinary table and guest service―from meeting, greeting, and seating, to coat and parcel check, taking reservations, and handling customer complaints</li> <li>A comprehensive guide to buying, storing, displaying, preparing, and serving wines, liquors, and other beverages</li> <li>Detailed procedures for service setup and administration</li> <li>How to feature and serve luxuries and regional specialties that add sizzle to your menu</li> <li>ADA requirements and how to comply with them</li> <li>And more</li> </ul> Customer satisfaction relies as much on your establishment's courtesy skills as on the quality of the food and the elegance of the surroundings. Timely, authoritative, and extremely practical, Restaurant Service is an incomparable guide to all the important "difference makers" that keep patrons coming back.

Restaurant Service: Beyond the Basics (Wiley Professional Restauranteur Guides)

Business & Money

Litrides, Carol A.

Axler, Bruce H.

Industries

wiley

<p>"Required reading for every waiter, waitress, or maitre d'hotel  clearly written, and easy to follow " ―Manfred F. Ketterer Hospitality Management Instructor The Culinary Institute of America Wiley Professional Restaurateur Guides Food and Beverage Service Customer service is the key to a restaurants success and the most important factor in establishing your reputation. The first in a series of service guides, Food and Beverage Service offers essential information on all aspects of food and beverage service for restaurant managers, owners, and personnel. Written by two of today's top experts, the guide explains: </p>
<ul>
<li>The responsibilities and procedures of typical positions―captains, servers, and bussers</li> <li>The basics of food and beverage service―how to set the table, explain the menu, sell specials, take an order and pass it to the kitchen/bar, and more</li> <li>A wide range of professional serving techniques and service styles―including American, French, Russian, butler, and cafeteria</li> </ul>

Food and Beverage Service

Economics

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