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Restaurant Service Basics, 2nd Edition

ISBN: 978-0-470-10785-0
212 pages
October 2008, ©2009
Restaurant Service Basics, 2nd Edition (0470107855) cover image

Description

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.
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Table of Contents

Preface.

Chapter 1: The Server.

Objectives.

Service and Hospitality.

Advantages of Being a Server.

Qualifications for the Job.

Personal Appearance on the Job.

Your Role in the Restaurant Organization.

Teamwork with Coworkers and Supervisors.

Issues Regarding Restaurant Employment.

Key Terms.

Review.

Projects.

Case Problem.

Chapter 2: Types of Establishments, Types of Service, and Table Settings.

Objectives.

Types of Establishments.

Types of Table Service.

Key Terms.

Review.

Projects.

Case Problem.

Chapter 3: Before the Guests Arrive.

Objectives.

Station Assignments.

Reservations.

Dining Room Preparation.

Studying the Menu.

Closing the Dining Room.

Key Terms.

Review.

Projects.

Case Problem.

Chapter 4: Initiating the Service.

Objectives.

Seating Guests.

Approaching the Guests.

Taking Orders.

Appropriate Topics of Conversation.

Answering Questions.

Making Suggestions and Increasing Sales.

Timing the Meal.

Placing Orders in the Kitchen.

Picking up Orders from the Kitchen.

Key Terms.

Review.

Projects.

Case Problem.

Chapter 5: Serving theMeal.

Objectives.

Serving Tables and Booths.

Efficiency When Serving.

Handling Unusual Circumstances.

The Guest Check and Payment.

Receiving the Tip.

Key Terms.

Review.

Projects.

Case Problem.

Chapter 6: Safety, Sanitation, and Emergency Procedures.

Objectives.

Safety: Preventing Accidents.

Food Safety and Sanitation Responsibilities.

Emergency Procedures.

Key Terms.

Review.

Projects.

Case Problem.

Chapter 7: Handling Service Using Technology.

Objectives.

Computers in Restaurants.

Components of a POS System.

Taking Orders Using a POS System.

Getting Orders to and from the Bar and Kitchen.

Completing Each Transaction.

Closing at the End of the Day.

Advantages of a POS System.

Advantages and Disadvantages of Handheld Order Terminals.

Restaurant Reservations and Table Management.

Advantages of Restaurant Reservation and Table Management Software.

Guest Paging.

Advantages of Guest Paging.

Key Terms.

Review.

Projects.

Case Problem.

Chapter 8: Wine and Bar Service.

Objectives.

Significance of Serving Wine, Beer, and Liquor.

The Concern about Serving Alcohol in Restaurants.

Wine Service.

Beer Service.

Liquor Service.

Nonalcoholic Drinks.

Key Terms.

Review.

Projects.

Case Problem.

Resource A: Definitions of Key Terms from the Text.

Resource B: Definitions ofMenu and Service Terms.

Resource C: Recommended Resources for Further Information.

Index.

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Author Information

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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New to This Edition

  • Each chapter includes learning objectives, bolded key terms, and projects
  • Mini cases are incorporated into the end of each chapter and focus on circumstances such as initiating service, a sensitive situation, handling harassment, and dealing with difficult customers
  • Photos have been updated and additional photos added to more illustrate table settings, service styles, etc., and add to the visual appeal
  • An end-of-course assessment is available on the book's instructor and student companion websites.  The answers will be accessible via the password protected portion of the Instructor's page of the web site.
  • Covers current topics such as food allergens, food safety and sanitation, and sexual harassment 
  • New coverage of technology use in restaurants, including POS systems
  • Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service,
  • Includes a glossary and resource of menu and service terms

 

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The Wiley Advantage

  • Practical, concise guide on serving food properly in a restaurant
  • Explains all different types of service: French, American, English, Russia, Family-style, and Banquet
  • Step-by-step instructions on how to greet and seat guests, take orders, and answer questions, serve food and beverages, time service, and handle the check
  •   Covers safety, sanitation, and emergency procedures
  • Includes end of chapter projects that incorporate real life situations, facilitate group discussion, and foster critical thinking
  • Low price, but contains all the necessary features to use as a textbook
  • Enhanced coverage of POS systems and other current technology usage in restaurants

 

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Instructors Resources
Wiley Instructor Companion Site
Instructor's Manual to Accompany Restaurant Service Basics, Second Edition
The Instructor’s Manual includes quizzes, review exercises, in-class activities, and assignments.
Website to Accompany Restaurant Service Basics, Second Edition
Companion website with instructor and student resources.
Request a print evaluation copy
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Students Resources
Wiley Student Companion Site
Website to Accompany Restaurant Service Basics, Second Edition
Companion website with instructor and student resources.
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