This expanded Fourth Edition reflects current customer preferences and restaurant practices by including straightforward coverage of how to:
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In today’s competitive restaurant market, skilled, courteous, and efficient service can build solid repeat business and produce lucrative rewards for the waitstaff. The Waiter and Waitress Training Manual, Fourth Edition—now completely rewritten and revised—offers the most up-to-date and comprehensive information on how to serve food properly and satisfy customers. From the basics of personal appearance to the fine points of wine service and electronic transactions, this bestselling professional handbook tells you clearly and simply how to accomplish every phase of the server’s job. In response to the growing concern for health and safety in public places, we’ve added a whole new chapter on safety and sanitation to the Fourth Edition. Here, you’ll find in-depth coverage of government sanitation regulations and the implications for the server, and explicit food handling techniques. Plus, you’ll learn how to prevent accidents and calmly manage crisis situations, such as fires, and injured or ill guests. Also new to the Fourth Edition are four integrative, skill-building cases, which offer servers practice in analysis. Each case describes a difficult situation and asks several critical questions to help solve the problem. As always, The Waiter and Waitress Training Manual provides clear and complete guidelines on such service basics as: duties before the guests arrive; initiating service; selling techniques; serving the meal; wine and bar service; responsibilities to the guest; special amenities; tipping; and handling unusual circumstances. Every concept is made crystal clear with the aid of completely new photographs, line drawings, and tables. And an expanded glossary offers even more culinary terms for professionals. Skill-building questions, projects, and a comprehensive quiz enable you to use The Waiter and Waitress Training Manual as a self-training aid. Or if you’re a manager, use this book to teach the serving skills necessary for the top performance of your servers and restaurant. Every chapter in the Fourth Edition has been revised and rewritten to bring you the latest information about this fast-paced and ever-changing industry. Whether you’re a waitperson or manager, this is the one practical guide you’ll want to rely on to produce professional results and create loyal customers.
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Descrizione libro Wiley, 1995. Paperback. Condizione libro: New. 4. Codice libro della libreria DADAX0471287180
Descrizione libro Wiley, 1995. Paperback. Condizione libro: New. Codice libro della libreria P110471287180
Descrizione libro Wiley, 1995. Paperback. Condizione libro: New. book. Codice libro della libreria 0471287180
Descrizione libro Wiley. PAPERBACK. Condizione libro: New. 0471287180 New Condition. Codice libro della libreria NEW6.0247124