Food And Beverage Service
Rs. 2013.76
This training manual covers every aspect of restaurant customer service for the positions of captain, waiter or waitress, and busser, written by two people who helped to make the Tavern on the Green one of the most successful restaurants in New York. The performance of each position is described, step-by-step, for different types of restaurants.
Contents:
BUSSER.
Job Description: Busser.
Getting Ready to Serve.
Preparing for the Guests' Arrival.
Preparing Garnishes and Food.
Beverages.
Once Customers Arrive: Basic Responsibilities During Service.
SERVER.
Job Description: Server.
Basic Service Skills and Equipment.
Tray Handling.
Service Basics: Serving a Whole Table.
Service: Step by Step.
Styles of Foodservice.
CAPTAIN.
Job Description: Captain.
Group Sales.
Beverage Drama.
Special Dining Room Personnel.
Advanced Techniques.
Carving in the Dining Room.
Flambeing.
Tableside Preparation of Cold Items.
Tableside Cooking.
Appendices.
Glossary of Tableservice Terms and Phrases.
Index.
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