Food and Beverage Service (Wiley Professional Restauranteur Guides) - Hardcover

Über die Autorin bzw. den Autor

About the authors BRUCE H. AXLER is the author of 23 culinary and hospitality books. Most recently, he was managing director of Tavern on the Green, New York City. CAROL A. LITRIDES is the author of several books on food service/food preparation. She has developed and run hundreds of training programs for restaurants and hotels and is currently the general manager of a landmark restaurant.

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"Required reading for every waiter, waitress, or maitre d hotel clearly written, and easy to follow " Manfred F. Ketterer Hospitality Management Instructor The Culinary Institute of America Wiley Professional Restaurateur Guides Food and Beverage Service Customer service is the key to a restaurants success and the most important factor in establishing your reputation. The first in a series of service guides, Food and Beverage Service offers essential information on all aspects of food and beverage service for restaurant managers, owners, and personnel. Written by two of today s top experts, the guide explains:

• The responsibilities and procedures of typical positions captains, servers, and bussers
• The basics of food and beverage service how to set the table, explain the menu, sell specials, take an order and pass it to the kitchen/bar, and more
• A wide range of professional serving techniques and service styles including American, French, Russian, butler, and cafeteria

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Your restaurant s success depends partly on treating your customers well. This is to many a restaurateur s surprise easier said than done. Superb customer service is as much a fine art as a magnificently prepared meal. Food and Beverage Service is an essential guide to all aspects of food and beverage service for restaurant managers, owners, and personnel. Written by two of today s top experts, this invaluable book offers vital information on:

• Professional serving techniques procedures for loading, balancing, and unloading trays. Plus, correct serving methods including the differences between American, French, and Russian service styles.
• Advanced showmanship serving techniques how to flambé; how to carve meats, fish, and fruits; and how to create a wonderful Caesar Salad.
• Advice on setting an elegant table with tips on everything from folding napkins properly to creating attractive, striking centerpieces.
• Tips on explaining and selling the menu when to suggest side dishes that complement the meal. And why servers should always sample the daily specials.
• How to prepare effective, trouble-free service stations including advice on setting up sideboards and booster stations.
• Order-taking etiquette special hints on topics such as how to determine whose order to take first and how to get customers to order quickly when the restaurant requires a fast turnover.