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| Author | : Lora Arduser |
| Publisher | : Atlantic Publishing Company |
| Total Pages | : 248 |
| Release | : 2017-01-19 |
| Genre | : Business & Economics |
| ISBN | : 1620230720 |
| Author | : Lora Arduser |
| Publisher | : Atlantic Publishing Group Incorporated |
| Total Pages | : 288 |
| Release | : 2016-11-15 |
| Genre | : Business & Economics |
| ISBN | : 9781620233368 |
Packed with new information, the revised edition of this best-selling manual was designed for use by all food service serving staff members. The guide covers all aspect of customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. Step-by-step instructions cover hosting, seating guests, taking/filling orders, loading/unloading trays, table side service, setting an elegant table, folding napkins, promoting specials, upselling, handling problems, difficult customers, tips and taxes, and handling the check and money.-- (3/19/2015 12:00:00 AM)
| Author | : Sondra J. Dahmer |
| Publisher | : Van Nostrand Reinhold Company |
| Total Pages | : 162 |
| Release | : 1996 |
| Genre | : Business & Economics |
| ISBN | : 9780442021108 |
The demand for a skilled waitstaff has never been greater. The Waiter and Waitress Training Manual can help the reader to develop the consummate service skills required to capture repeat business and handle all phases of the job efficiently. This expanded edition reflects current customer preferences and restaurant practices.
| Author | : Lora Arduser |
| Publisher | : |
| Total Pages | : 307 |
| Release | : 2014 |
| Genre | : |
| ISBN | : |
This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person.
| Author | : Jeffery D. Schim |
| Publisher | : Createspace Independent Publishing Platform |
| Total Pages | : 64 |
| Release | : 2017-06-13 |
| Genre | : |
| ISBN | : 9781548092061 |
The restaurant Server Manual covers waitstaff training a greeter training. This is a valuable resource for your restaurant or bar. Waitstaff will learn how to create exceptional service for your guest. This restaurant server manual covers the following: -Orientation -Training your Team -Effective Training Techniques -Certified Trainers -Positive Plus / Correction Feedback -Teamwork -How to Prevent Guest Complaints -Guest Recovery -Food Safety & Allergens -Food Delivery Procedures -Restaurant Safety -Clean as you go -Server Job Description -Six Steps of Service -How to Roll Silverware -Silverware and Plate Placement -Point of Sale Training -Restaurant Greeter Training -Restaurant Greeter Job Description Return of Investment (ROI) Training your staff is an investment. Your customers will benefit and your bottom line will show an increase in restaurant revenue. The most important part of the restaurant server training manual is the six steps of service. Basically, your managers, servers and greeters will learn and memorize the six steps of service. Your employees will live the steps of service from shift to shift. The server steps of service begin when the customer arrives and walks through your restaurant front door and ends when they depart the restaurant. Your goal is to provide exceptional wow customer service by applying the steps of service all throughout the customer's visit.
| Author | : Lora Arduser |
| Publisher | : Atlantic Publishing Company |
| Total Pages | : 72 |
| Release | : 2003 |
| Genre | : Business & Economics |
| ISBN | : 0910627207 |
"These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information."
| Author | : Edward E. Sanders |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2002 |
| Genre | : Food service management |
| ISBN | : 9780130926265 |
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.
| Author | : Sondra J. Dahmer |
| Publisher | : John Wiley & Sons |
| Total Pages | : 210 |
| Release | : 2008-10-06 |
| Genre | : Technology & Engineering |
| ISBN | : 0470107855 |
RESTAURANT SERVICE basics The essential guide to great service skills and techniques —now in a second edition No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today’s foodservice industry cannot afford to ignore the significance of excellent service. Restaurant Service Basics, Second Edition offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step-by-step instructions on everything a truly excellent server must do, from proper attire to order taking methods to dealing with difficult guests. This revised and updated Second Edition features: New coverage of technology use in restaurants, including POS systems Plentiful photos and diagrams that illustrate table settings, service styles, and much more Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service New teaching and learning features including learning objectives, key terms called out in the text, mini-cases, a resource of menu and service terms, and an expanded glossary End-of-chapter review questions and projects that incorporate real-life situations A comprehensive and concise resource for building a top-notch waitstaff, Restaurant Service Basics, Second Edition is an essential manual for servers-in-training, those who train them, restaurant managers, and hospitality students.
| Author | : Graham Brown |
| Publisher | : |
| Total Pages | : 234 |
| Release | : 2004 |
| Genre | : Food service |
| ISBN | : 9781862505292 |
This edition of an invaluable manual for trainee waiters has been thoroughly revised and updated. The emphasis is on relevance, practicality and clarity. Emphasis is placed on the importance of all aspects of good service - product knowledge, good communication, and personal, organisational and technical skills.
| Author | : Roshumba Williams |
| Publisher | : Penguin |
| Total Pages | : 428 |
| Release | : 1999 |
| Genre | : Business & Economics |
| ISBN | : 9780028631905 |
The Clairol model and VH1 star offers herself as a role model for young women who are interested in her profession, discussing such pertinent topics as style, make-up, hair, wardrobe, portfolios, and exercise. Original.
