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E-book
Restaurant Service Basics, 2nd EditionISBN: 978-0-470-44330-9
E-book
208 pages
November 2008
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Other Available Formats: Paperback
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Each chapter includes learning objectives, bolded key terms, and projects
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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
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Photos have been updated and additional photos added to more illustrate table settings, service styles, etc., and add to the visual appeal
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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.
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Covers current topics such as food allergens, food safety and sanitation, and sexual harassment
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New coverage of technology use in restaurants, including POS systems
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Updated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service,
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Includes a glossary and resource of menu and service terms
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