{"product_id":"restaurant-service-basics-9780470107850","title":"Restaurant Service Basics","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eAn excellent training tool for both hospitality programs and working restaurant managers, \u003ci\u003eRestaurant Service Basics, 2nd Edition\u003c\/i\u003e 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 \u003ci\u003eSecond Edition\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1: The Server 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 1\u003c\/p\u003e \u003cp\u003eService and Hospitality 2\u003c\/p\u003e \u003cp\u003eAdvantages of Being a Server 2\u003c\/p\u003e \u003cp\u003eQualifications for the Job 4\u003c\/p\u003e \u003cp\u003ePersonal Appearance on the Job 6\u003c\/p\u003e \u003cp\u003eThe Uniform 6\u003c\/p\u003e \u003cp\u003eHygiene and Grooming 8\u003c\/p\u003e \u003cp\u003eYour Role in the Restaurant Organization 8\u003c\/p\u003e \u003cp\u003eTeamwork with Coworkers and Supervisors 9\u003c\/p\u003e \u003cp\u003eIssues Regarding Restaurant Employment 11\u003c\/p\u003e \u003cp\u003eRespecting the Diversity of All People 11\u003c\/p\u003e \u003cp\u003ePreventing Harassment on the Job 12\u003c\/p\u003e \u003cp\u003eKeeping Violence and Drugs out of the Workplace 12\u003c\/p\u003e \u003cp\u003eSafety and Preventing Accidents 13\u003c\/p\u003e \u003cp\u003eTaking Sanitation Seriously 13\u003c\/p\u003e \u003cp\u003eKey Terms 14\u003c\/p\u003e \u003cp\u003eReview 14\u003c\/p\u003e \u003cp\u003eProjects 14\u003c\/p\u003e \u003cp\u003eCase Problem 15\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2: Types of Establishments, Types of Service, and Table Settings 17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 17\u003c\/p\u003e \u003cp\u003eTypes of Establishments 18\u003c\/p\u003e \u003cp\u003eTypes of Table Service 18\u003c\/p\u003e \u003cp\u003eFrench Service 18\u003c\/p\u003e \u003cp\u003eRussian Service 21\u003c\/p\u003e \u003cp\u003eEnglish Service 22\u003c\/p\u003e \u003cp\u003eAmerican Service 22\u003c\/p\u003e \u003cp\u003eBanquet Service 25\u003c\/p\u003e \u003cp\u003eFamily-Style Service 28\u003c\/p\u003e \u003cp\u003eBuffets 28\u003c\/p\u003e \u003cp\u003eSalad Bars, Oyster Bars, and Dessert Tables 30\u003c\/p\u003e \u003cp\u003eKey Terms 33\u003c\/p\u003e \u003cp\u003eReview 33\u003c\/p\u003e \u003cp\u003eProjects 34\u003c\/p\u003e \u003cp\u003eCase Problem 34\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3: Before the Guests Arrive 35\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 35\u003c\/p\u003e \u003cp\u003eStation Assignments 36\u003c\/p\u003e \u003cp\u003eReservations 36\u003c\/p\u003e \u003cp\u003eDining Room Preparation 38\u003c\/p\u003e \u003cp\u003ePreparing the Tables 38\u003c\/p\u003e \u003cp\u003eFolding the Napkins 41\u003c\/p\u003e \u003cp\u003ePreparing the Sidestand 41\u003c\/p\u003e \u003cp\u003eStudying the Menu 46\u003c\/p\u003e \u003cp\u003eWhat Is a Menu? 46\u003c\/p\u003e \u003cp\u003eWhy Study the Menu? 46\u003c\/p\u003e \u003cp\u003eTypes of Menus 48\u003c\/p\u003e \u003cp\u003eContent of the Menu 48\u003c\/p\u003e \u003cp\u003eMethods of Food Preparation 53\u003c\/p\u003e \u003cp\u003ePreparation Time 54\u003c\/p\u003e \u003cp\u003eMeal Accompaniments 55\u003c\/p\u003e \u003cp\u003eClosing the Dining Room 56\u003c\/p\u003e \u003cp\u003eKey Terms 58\u003c\/p\u003e \u003cp\u003eReview 58\u003c\/p\u003e \u003cp\u003eProjects 59\u003c\/p\u003e \u003cp\u003eCase Problem 59\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4: Initiating the Service 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 61\u003c\/p\u003e \u003cp\u003eSeating Guests 62\u003c\/p\u003e \u003cp\u003eWho Seats Guests? 62\u003c\/p\u003e \u003cp\u003eWhere to Seat Guests 62\u003c\/p\u003e \u003cp\u003eHow to Seat Guests 63\u003c\/p\u003e \u003cp\u003eControlling Seating 64\u003c\/p\u003e \u003cp\u003eApproaching the Guests 65\u003c\/p\u003e \u003cp\u003eTaking Orders 65\u003c\/p\u003e \u003cp\u003eTechnique of Taking Orders 65\u003c\/p\u003e \u003cp\u003eMethods of Taking Orders 67\u003c\/p\u003e \u003cp\u003eAppropriate Topics of Conversation 70\u003c\/p\u003e \u003cp\u003eAnswering Questions 70\u003c\/p\u003e \u003cp\u003eMaking Suggestions and Increasing Sales 71\u003c\/p\u003e \u003cp\u003eTiming the Meal 73\u003c\/p\u003e \u003cp\u003ePlacing Orders in the Kitchen 73\u003c\/p\u003e \u003cp\u003ePicking up Orders from the Kitchen 75\u003c\/p\u003e \u003cp\u003eKey Terms 76\u003c\/p\u003e \u003cp\u003eReview 76\u003c\/p\u003e \u003cp\u003eProjects 77\u003c\/p\u003e \u003cp\u003eCase Problem 77\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5: Serving the Meal 79\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 79\u003c\/p\u003e \u003cp\u003eServing Tables and Booths 80\u003c\/p\u003e \u003cp\u003eServing Each Course 80\u003c\/p\u003e \u003cp\u003eServing Beverages 82\u003c\/p\u003e \u003cp\u003eServing at Booths 84\u003c\/p\u003e \u003cp\u003eClearing Dishes from the Table 84\u003c\/p\u003e \u003cp\u003eEfficiency When Serving 86\u003c\/p\u003e \u003cp\u003eMinimizing Steps 86\u003c\/p\u003e \u003cp\u003eMaintaining Food Quality 86\u003c\/p\u003e \u003cp\u003eAttending to Guests 86\u003c\/p\u003e \u003cp\u003eGiving Special Amenities 86\u003c\/p\u003e \u003cp\u003eHandling Unusual Circumstances 87\u003c\/p\u003e \u003cp\u003eYour Behavior toward All Guests 87\u003c\/p\u003e \u003cp\u003eHandling Guests with Special Needs 87\u003c\/p\u003e \u003cp\u003eHandling Complaints 89\u003c\/p\u003e \u003cp\u003eThe Guest Check and Payment 90\u003c\/p\u003e \u003cp\u003eReceiving the Tip 92\u003c\/p\u003e \u003cp\u003eIncreasing the Tip 95\u003c\/p\u003e \u003cp\u003eReporting Tips 95\u003c\/p\u003e \u003cp\u003eKey Terms 97\u003c\/p\u003e \u003cp\u003eReview 97\u003c\/p\u003e \u003cp\u003eProjects 98\u003c\/p\u003e \u003cp\u003eCase Problem 98\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6: Safety, Sanitation, and Emergency Procedures 99\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 99\u003c\/p\u003e \u003cp\u003eSafety: Preventing Accidents 100\u003c\/p\u003e \u003cp\u003eFood Safety and Sanitation Responsibilities 103\u003c\/p\u003e \u003cp\u003eEmergency Procedures 107\u003c\/p\u003e \u003cp\u003eFire 108\u003c\/p\u003e \u003cp\u003eSevere Weather 108\u003c\/p\u003e \u003cp\u003eElectrical Blackouts 109\u003c\/p\u003e \u003cp\u003eInjury or Serious Illness 109\u003c\/p\u003e \u003cp\u003eKey Terms 113\u003c\/p\u003e \u003cp\u003eReview 113\u003c\/p\u003e \u003cp\u003eProjects 113\u003c\/p\u003e \u003cp\u003eCase Problem 114\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7: Handling Service Using Technology 115\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 115\u003c\/p\u003e \u003cp\u003eComputers in Restaurants 116\u003c\/p\u003e \u003cp\u003eComponents of a POS System 118\u003c\/p\u003e \u003cp\u003eOffice Computer 118\u003c\/p\u003e \u003cp\u003eServer Terminal with Touch Screen Monitor 118\u003c\/p\u003e \u003cp\u003ePrinter 120\u003c\/p\u003e \u003cp\u003eCash Drawer 120\u003c\/p\u003e \u003cp\u003eMagnetic Card Reader 120\u003c\/p\u003e \u003cp\u003eHandheld Order Terminal 121\u003c\/p\u003e \u003cp\u003eTaking Orders Using a POS System 122\u003c\/p\u003e \u003cp\u003eGetting Orders to and from the Bar and Kitchen 124\u003c\/p\u003e \u003cp\u003eCompleting Each Transaction 124\u003c\/p\u003e \u003cp\u003eClosing at the End of the Day 126\u003c\/p\u003e \u003cp\u003eAdvantages of a POS System 128\u003c\/p\u003e \u003cp\u003eAdvantages and Disadvantages of Handheld Order Terminals 129\u003c\/p\u003e \u003cp\u003eRestaurant Reservations and Table Management 130\u003c\/p\u003e \u003cp\u003eAdvantages of Restaurant Reservation and Table\u003c\/p\u003e \u003cp\u003eManagement Software 130\u003c\/p\u003e \u003cp\u003eGuest Paging 131\u003c\/p\u003e \u003cp\u003eAdvantages of Guest Paging 132\u003c\/p\u003e \u003cp\u003eKey Terms 134\u003c\/p\u003e \u003cp\u003eReview 134\u003c\/p\u003e \u003cp\u003eProjects 134\u003c\/p\u003e \u003cp\u003eCase Problem 135\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8: Wine and Bar Service 137\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 137\u003c\/p\u003e \u003cp\u003eSignificance of Serving Wine, Beer, and Liquor 138\u003c\/p\u003e \u003cp\u003eThe Concern about Serving Alcohol in Restaurants 139\u003c\/p\u003e \u003cp\u003eWine Service 141\u003c\/p\u003e \u003cp\u003eWine Merchandising 141\u003c\/p\u003e \u003cp\u003eCharacteristics of Wine 141\u003c\/p\u003e \u003cp\u003eTypes of Wines 143\u003c\/p\u003e \u003cp\u003eTemperature of Wine 143\u003c\/p\u003e \u003cp\u003eWines and Foods that Complement Each Other 145\u003c\/p\u003e \u003cp\u003eThe Amount of Wine to Order 145\u003c\/p\u003e \u003cp\u003eWine Glasses 145\u003c\/p\u003e \u003cp\u003eWine Lists and Wine Charts 147\u003c\/p\u003e \u003cp\u003eTaking the Wine Order 148\u003c\/p\u003e \u003cp\u003eProcedure for Opening and Serving Wine 148\u003c\/p\u003e \u003cp\u003eBeer Service 154\u003c\/p\u003e \u003cp\u003eTypes of Beer 154\u003c\/p\u003e \u003cp\u003eTypes of Beer Glasses 155\u003c\/p\u003e \u003cp\u003eProcedure for Serving Beer 156\u003c\/p\u003e \u003cp\u003eLiquor Service 156\u003c\/p\u003e \u003cp\u003eTypes of Liquor 156\u003c\/p\u003e \u003cp\u003eTemperature of Drinks 157\u003c\/p\u003e \u003cp\u003eLiquor Glassware 157\u003c\/p\u003e \u003cp\u003ePopular Cocktails and Mixed Drinks 158\u003c\/p\u003e \u003cp\u003eProcedure for Serving Drinks 158\u003c\/p\u003e \u003cp\u003eNonalcoholic Drinks 161\u003c\/p\u003e \u003cp\u003eKey Terms 163\u003c\/p\u003e \u003cp\u003eReview 163\u003c\/p\u003e \u003cp\u003eProjects 164\u003c\/p\u003e \u003cp\u003eCase Problem 165\u003c\/p\u003e \u003cp\u003eResource A: Definitions of Key Terms from the Text 167\u003c\/p\u003e \u003cp\u003eResource B: Definitions ofMenu and Service Terms 177\u003c\/p\u003e \u003cp\u003eResource C: Recommended Resources for Further Information 189\u003c\/p\u003e \u003cp\u003eIndex 191\u003c\/p\u003e","brand":"John Wiley 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