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Restaurant Service Basics
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Restaurant Service Basics Paperback - 2008 - 2nd Edition

by Sondra J. Dahmer; Kurt W. Kahl


From the publisher

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.

Details

  • Title Restaurant Service Basics
  • Author Sondra J. Dahmer; Kurt W. Kahl
  • Binding Paperback
  • Edition number 2nd
  • Edition 2
  • Pages 208
  • Volumes 1
  • Language ENG
  • Publisher Wiley, New Delhi
  • Date 2008-10
  • Illustrated Yes
  • ISBN 9780470107850 / 0470107855
  • Weight 0.75 lbs (0.34 kg)
  • Dimensions 9.1 x 7.3 x 0.5 in (23.11 x 18.54 x 1.27 cm)
  • Library of Congress subjects Waitresses, Waiters
  • Library of Congress Catalog Number 2008002721
  • Dewey Decimal Code 642.6

About the author

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.

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Restaurant Service Basics
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