{"product_id":"restaurant-service-basics-isbn-9780470107850","title":"Restaurant Service Basics","description":"An excellent training tool for both hospitality programs and working restaurant managers, \u003ci\u003eRestaurant Service Basics, 2nd Edition\u003c\/i\u003e 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 \u003ci\u003eSecond Edition\u003c\/i\u003e 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. \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1: The Server 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 1\u003c\/p\u003e \u003cp\u003eService and Hospitality 2\u003c\/p\u003e \u003cp\u003eAdvantages of Being a Server 2\u003c\/p\u003e \u003cp\u003eQualifications for the Job 4\u003c\/p\u003e \u003cp\u003ePersonal Appearance on the Job 6\u003c\/p\u003e \u003cp\u003eThe Uniform 6\u003c\/p\u003e \u003cp\u003eHygiene and Grooming 8\u003c\/p\u003e \u003cp\u003eYour Role in the Restaurant Organization 8\u003c\/p\u003e \u003cp\u003eTeamwork with Coworkers and Supervisors 9\u003c\/p\u003e \u003cp\u003eIssues Regarding Restaurant Employment 11\u003c\/p\u003e \u003cp\u003eRespecting the Diversity of All People 11\u003c\/p\u003e \u003cp\u003ePreventing Harassment on the Job 12\u003c\/p\u003e \u003cp\u003eKeeping Violence and Drugs out of the Workplace 12\u003c\/p\u003e \u003cp\u003eSafety and Preventing Accidents 13\u003c\/p\u003e \u003cp\u003eTaking Sanitation Seriously 13\u003c\/p\u003e \u003cp\u003eKey Terms 14\u003c\/p\u003e \u003cp\u003eReview 14\u003c\/p\u003e \u003cp\u003eProjects 14\u003c\/p\u003e \u003cp\u003eCase Problem 15\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2: Types of Establishments, Types of Service, and Table Settings 17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 17\u003c\/p\u003e \u003cp\u003eTypes of Establishments 18\u003c\/p\u003e \u003cp\u003eTypes of Table Service 18\u003c\/p\u003e \u003cp\u003eFrench Service 18\u003c\/p\u003e \u003cp\u003eRussian Service 21\u003c\/p\u003e \u003cp\u003eEnglish Service 22\u003c\/p\u003e \u003cp\u003eAmerican Service 22\u003c\/p\u003e \u003cp\u003eBanquet Service 25\u003c\/p\u003e \u003cp\u003eFamily-Style Service 28\u003c\/p\u003e \u003cp\u003eBuffets 28\u003c\/p\u003e \u003cp\u003eSalad Bars, Oyster Bars, and Dessert Tables 30\u003c\/p\u003e \u003cp\u003eKey Terms 33\u003c\/p\u003e \u003cp\u003eReview 33\u003c\/p\u003e \u003cp\u003eProjects 34\u003c\/p\u003e \u003cp\u003eCase Problem 34\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3: Before the Guests Arrive 35\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 35\u003c\/p\u003e \u003cp\u003eStation Assignments 36\u003c\/p\u003e \u003cp\u003eReservations 36\u003c\/p\u003e \u003cp\u003eDining Room Preparation 38\u003c\/p\u003e \u003cp\u003ePreparing the Tables 38\u003c\/p\u003e \u003cp\u003eFolding the Napkins 41\u003c\/p\u003e \u003cp\u003ePreparing the Sidestand 41\u003c\/p\u003e \u003cp\u003eStudying the Menu 46\u003c\/p\u003e \u003cp\u003eWhat Is a Menu? 46\u003c\/p\u003e \u003cp\u003eWhy Study the Menu? 46\u003c\/p\u003e \u003cp\u003eTypes of Menus 48\u003c\/p\u003e \u003cp\u003eContent of the Menu 48\u003c\/p\u003e \u003cp\u003eMethods of Food Preparation 53\u003c\/p\u003e \u003cp\u003ePreparation Time 54\u003c\/p\u003e \u003cp\u003eMeal Accompaniments 55\u003c\/p\u003e \u003cp\u003eClosing the Dining Room 56\u003c\/p\u003e \u003cp\u003eKey Terms 58\u003c\/p\u003e \u003cp\u003eReview 58\u003c\/p\u003e \u003cp\u003eProjects 59\u003c\/p\u003e \u003cp\u003eCase Problem 59\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4: Initiating the Service 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 61\u003c\/p\u003e \u003cp\u003eSeating Guests 62\u003c\/p\u003e \u003cp\u003eWho Seats Guests? 62\u003c\/p\u003e \u003cp\u003eWhere to Seat Guests 62\u003c\/p\u003e \u003cp\u003eHow to Seat Guests 63\u003c\/p\u003e \u003cp\u003eControlling Seating 64\u003c\/p\u003e \u003cp\u003eApproaching the Guests 65\u003c\/p\u003e \u003cp\u003eTaking Orders 65\u003c\/p\u003e \u003cp\u003eTechnique of Taking Orders 65\u003c\/p\u003e \u003cp\u003eMethods of Taking Orders 67\u003c\/p\u003e \u003cp\u003eAppropriate Topics of Conversation 70\u003c\/p\u003e \u003cp\u003eAnswering Questions 70\u003c\/p\u003e \u003cp\u003eMaking Suggestions and Increasing Sales 71\u003c\/p\u003e \u003cp\u003eTiming the Meal 73\u003c\/p\u003e \u003cp\u003ePlacing Orders in the Kitchen 73\u003c\/p\u003e \u003cp\u003ePicking up Orders from the Kitchen 75\u003c\/p\u003e \u003cp\u003eKey Terms 76\u003c\/p\u003e \u003cp\u003eReview 76\u003c\/p\u003e \u003cp\u003eProjects 77\u003c\/p\u003e \u003cp\u003eCase Problem 77\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5: Serving the Meal 79\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 79\u003c\/p\u003e \u003cp\u003eServing Tables and Booths 80\u003c\/p\u003e \u003cp\u003eServing Each Course 80\u003c\/p\u003e \u003cp\u003eServing Beverages 82\u003c\/p\u003e \u003cp\u003eServing at Booths 84\u003c\/p\u003e \u003cp\u003eClearing Dishes from the Table 84\u003c\/p\u003e \u003cp\u003eEfficiency When Serving 86\u003c\/p\u003e \u003cp\u003eMinimizing Steps 86\u003c\/p\u003e \u003cp\u003eMaintaining Food Quality 86\u003c\/p\u003e \u003cp\u003eAttending to Guests 86\u003c\/p\u003e \u003cp\u003eGiving Special Amenities 86\u003c\/p\u003e \u003cp\u003eHandling Unusual Circumstances 87\u003c\/p\u003e \u003cp\u003eYour Behavior toward All Guests 87\u003c\/p\u003e \u003cp\u003eHandling Guests with Special Needs 87\u003c\/p\u003e \u003cp\u003eHandling Complaints 89\u003c\/p\u003e \u003cp\u003eThe Guest Check and Payment 90\u003c\/p\u003e \u003cp\u003eReceiving the Tip 92\u003c\/p\u003e \u003cp\u003eIncreasing the Tip 95\u003c\/p\u003e \u003cp\u003eReporting Tips 95\u003c\/p\u003e \u003cp\u003eKey Terms 97\u003c\/p\u003e \u003cp\u003eReview 97\u003c\/p\u003e \u003cp\u003eProjects 98\u003c\/p\u003e \u003cp\u003eCase Problem 98\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6: Safety, Sanitation, and Emergency Procedures 99\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 99\u003c\/p\u003e \u003cp\u003eSafety: Preventing Accidents 100\u003c\/p\u003e \u003cp\u003eFood Safety and Sanitation Responsibilities 103\u003c\/p\u003e \u003cp\u003eEmergency Procedures 107\u003c\/p\u003e \u003cp\u003eFire 108\u003c\/p\u003e \u003cp\u003eSevere Weather 108\u003c\/p\u003e \u003cp\u003eElectrical Blackouts 109\u003c\/p\u003e \u003cp\u003eInjury or Serious Illness 109\u003c\/p\u003e \u003cp\u003eKey Terms 113\u003c\/p\u003e \u003cp\u003eReview 113\u003c\/p\u003e \u003cp\u003eProjects 113\u003c\/p\u003e \u003cp\u003eCase Problem 114\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7: Handling Service Using Technology 115\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 115\u003c\/p\u003e \u003cp\u003eComputers in Restaurants 116\u003c\/p\u003e \u003cp\u003eComponents of a POS System 118\u003c\/p\u003e \u003cp\u003eOffice Computer 118\u003c\/p\u003e \u003cp\u003eServer Terminal with Touch Screen Monitor 118\u003c\/p\u003e \u003cp\u003ePrinter 120\u003c\/p\u003e \u003cp\u003eCash Drawer 120\u003c\/p\u003e \u003cp\u003eMagnetic Card Reader 120\u003c\/p\u003e \u003cp\u003eHandheld Order Terminal 121\u003c\/p\u003e \u003cp\u003eTaking Orders Using a POS System 122\u003c\/p\u003e \u003cp\u003eGetting Orders to and from the Bar and Kitchen 124\u003c\/p\u003e \u003cp\u003eCompleting Each Transaction 124\u003c\/p\u003e \u003cp\u003eClosing at the End of the Day 126\u003c\/p\u003e \u003cp\u003eAdvantages of a POS System 128\u003c\/p\u003e \u003cp\u003eAdvantages and Disadvantages of Handheld Order Terminals 129\u003c\/p\u003e \u003cp\u003eRestaurant Reservations and Table Management 130\u003c\/p\u003e \u003cp\u003eAdvantages of Restaurant Reservation and Table\u003c\/p\u003e \u003cp\u003eManagement Software 130\u003c\/p\u003e \u003cp\u003eGuest Paging 131\u003c\/p\u003e \u003cp\u003eAdvantages of Guest Paging 132\u003c\/p\u003e \u003cp\u003eKey Terms 134\u003c\/p\u003e \u003cp\u003eReview 134\u003c\/p\u003e \u003cp\u003eProjects 134\u003c\/p\u003e \u003cp\u003eCase Problem 135\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8: Wine and Bar Service 137\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eObjectives 137\u003c\/p\u003e \u003cp\u003eSignificance of Serving Wine, Beer, and Liquor 138\u003c\/p\u003e \u003cp\u003eThe Concern about Serving Alcohol in Restaurants 139\u003c\/p\u003e \u003cp\u003eWine Service 141\u003c\/p\u003e \u003cp\u003eWine Merchandising 141\u003c\/p\u003e \u003cp\u003eCharacteristics of Wine 141\u003c\/p\u003e \u003cp\u003eTypes of Wines 143\u003c\/p\u003e \u003cp\u003eTemperature of Wine 143\u003c\/p\u003e \u003cp\u003eWines and Foods that Complement Each Other 145\u003c\/p\u003e \u003cp\u003eThe Amount of Wine to Order 145\u003c\/p\u003e \u003cp\u003eWine Glasses 145\u003c\/p\u003e \u003cp\u003eWine Lists and Wine Charts 147\u003c\/p\u003e \u003cp\u003eTaking the Wine Order 148\u003c\/p\u003e \u003cp\u003eProcedure for Opening and Serving Wine 148\u003c\/p\u003e \u003cp\u003eBeer Service 154\u003c\/p\u003e \u003cp\u003eTypes of Beer 154\u003c\/p\u003e \u003cp\u003eTypes of Beer Glasses 155\u003c\/p\u003e \u003cp\u003eProcedure for Serving Beer 156\u003c\/p\u003e \u003cp\u003eLiquor Service 156\u003c\/p\u003e \u003cp\u003eTypes of Liquor 156\u003c\/p\u003e \u003cp\u003eTemperature of Drinks 157\u003c\/p\u003e \u003cp\u003eLiquor Glassware 157\u003c\/p\u003e \u003cp\u003ePopular Cocktails and Mixed Drinks 158\u003c\/p\u003e \u003cp\u003eProcedure for Serving Drinks 158\u003c\/p\u003e \u003cp\u003eNonalcoholic Drinks 161\u003c\/p\u003e \u003cp\u003eKey Terms 163\u003c\/p\u003e \u003cp\u003eReview 163\u003c\/p\u003e \u003cp\u003eProjects 164\u003c\/p\u003e \u003cp\u003eCase Problem 165\u003c\/p\u003e \u003cp\u003eResource A: Definitions of Key Terms from the Text 167\u003c\/p\u003e \u003cp\u003eResource B: Definitions ofMenu and Service Terms 177\u003c\/p\u003e \u003cp\u003eResource C: Recommended Resources for Further Information 189\u003c\/p\u003e \u003cp\u003eIndex 191\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSONDRA J. DAHMER\u003c\/b\u003e has taught at numerous hospitality and foodservice programs.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eKURT W. KAHL, MS, RD, CD, LD,\u003c\/b\u003e 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.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe essential guide to great service skills and techniques —now in a second edition\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eNo matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering today’s foodservice industry cannot afford to ignore the significance of excellent service.  \u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003eRestaurant Service Basics, Second Edition\u003c\/b\u003e\u003c\/i\u003e offers a practical and up-to-date guide to professional table service. Authors Sondra Dahmer and Kurt Kahl provide extensive, step-by-step instructions on everything a truly excellent server must do, from proper attire to order taking methods to dealing with difficult guests.  \u003c\/p\u003e\u003cp\u003eThis revised and updated \u003cb\u003e\u003ci\u003eSecond Edition\u003c\/i\u003e\u003c\/b\u003e features:  \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eNew coverage of technology use in restaurants, including POS systems\u003c\/li\u003e \u003cli\u003ePlentiful photos and diagrams that illustrate table settings, service styles, and much more\u003c\/li\u003e \u003cli\u003eUpdated information on upselling from the menu, food allergies, food trends, safety and sanitation guidelines, and alcohol service\u003c\/li\u003e \u003cli\u003eNew teaching and learning features including learning objectives, key terms called out in the text, mini-cases, a resource of menu and service terms, and an expanded glossary\u003c\/li\u003e \u003cli\u003eEnd-of-chapter review questions and projects that incorporate real-life situations\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eA comprehensive and concise resource for building a top-notch waitstaff, \u003cb\u003e\u003ci\u003eRestaurant Service Basics, Second Edition\u003c\/i\u003e\u003c\/b\u003e is an essential manual for servers-in-training, those who train them, restaurant managers, and hospitality students.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989955264741,"sku":"NP9780470107850","price":33.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470107850.jpg?v=1761786017","url":"https:\/\/k12savings.com\/products\/restaurant-service-basics-isbn-9780470107850","provider":"K12savings","version":"1.0","type":"link"}