The Professional Server

A Training Manual

Edward E. Sanders, Marcella Giannasio, Paul C. Paz, Ronald C. Wilkinson (Autoren)

Buch | Softcover

240 Seiten

2012 | 2nd edition
Pearson (Verlag)
978-0-13-170992-8 (ISBN)

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Filled with real-life examples, The Professional Server: A Training Manual covers all aspects of dining room service. This edition contains in-depth coverage of everything a good server needs to know to be successful in this competitive profession–from professional appearance, to server readiness, to guest communication. Self-contained chapters flow in a logical sequence and offer an explanation of table settings, wine and beverage service and current technologies.Restaurant Reality stories, charts and photos give students an insider’s look into the realities of the profession.

1.   The Professional Server

2.   Professional Appearance

3.   Table Settings, Napkin Presentations, and Table Service

4.   Serving Food and Beverages

5.   Service Readiness

6.   Wine and Beverage Service

7.   Guest Communication

8.   The Technology of Service

9.   The Host

10. Banquets, Catering, and Buffet Service

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

Index

Erscheint lt. Verlag	9.2.2012
Sprache	englisch
Maße	216 x 274 mm
Gewicht	450 g
Themenwelt	Wirtschaft
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-170992-5 / 0131709925
ISBN-13	978-0-13-170992-8 / 9780131709928
Zustand	Neuware