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Restaurant Service Basics | 
 enlarge | Authors: Sondra J. Dahmer, Kurt W. Kahl
Publisher: Wiley
Category: Book
List Price: $30.00
Buy New: $17.78
You Save: $12.22 (41%)
New (34) Used (11) from $17.78
Rating:  2 reviews
Sales Rank: 516020
Media: Paperback
Edition: 2
Number Of Items: 1
Pages: 208
Shipping Weight (lbs): 0.8
Dimensions (in): 9 x 7.4 x 0.6
ISBN: 0470107855
Dewey Decimal Number: 642.6
EAN: 9780470107850
ASIN: 0470107855
Publication Date: October 6, 2008
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand new book delivered from the UK in 10-14 days.
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Product 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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| Customer Reviews:
 What a Waste of Time! August 1, 2007
3 out of 3 found this review helpful
I bought this book based on the editorial and customer review. Service basics is an overstatement. Do not buy this book unless you have never dined in a restaurant. It will not help you at all if you know anything about the business. The book is filled with helpful gems like "The course that is usually served first is the appetizer. The appetizer is a food item served before the meal..." Wow thanks! What's a Napkin? The computerized service system is at least 10 years behind industry standards and serving from the left with the left hand is not the way it is always done. Stick with the Culinary Arts Institutes "Remarkable Service" It is by far the best there is.
 Great material on restaurant service basics!! January 17, 2006
1 out of 1 found this review helpful
The book explains how a restaurant is operated thoroughly. The book has pictures to allow easy comprehension. The roles of the entire team from Owner to buss, they're all in there. Explains everyone's task and gives projects to practice on to get a first hand experience. I recommend this book to all business owners and managers. Great book even for waiter/waitress wanting to improve their service.
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