Presenting service : the ultimate guide for the foodservice professional / Lendal H. Kotschevar and Valentino Luciani

By:

Kotchevar, Lendal H [author]

Contributor(s):

Luciani, Valentino [co-author]

Material type: Text

TextPublication details: Hoboken, New Jersey : John Wiley & Son, Inc., c2006Edition: Second EditionDescription: x, 255 pages : illustrations ; 27 cmISBN:

9780471475781

Subject(s):

FOOD SERVICE

LOC classification:

TX 911 .K68 2006

Contents:

A historical overview of service -- The professional server -- Exceeding people's needs -- Service mise en place -- Service in various industry segments -- Service areas and equipment -- Classic service styles -- Serving the meal -- Bar and beverage service -- Management's role in service -- Table etiquette.

Summary: "Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience." "Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests."

Item type:

Books

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 911 .K68 2006 (Browse shelf(Opens below))	c.1	Available		NULIB000013060

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Previous								Next
Previous	GC TX 911 .G45 2005 A survival guide for restaurant professionals /	GC TX 911 .H37 2010 Hospitality business development /	GC TX 911 .I58 2006 Introduction to the hospitality industry.	GC TX 911 .K68 2006 Presenting service : the ultimate guide for the foodservice professional /	GC TX 911 .M67 2006 Culinary creation : an introduction to foodservice and world cuisine /	GC TX 911 .P69 2006 Introduction to hospitality industry /	GC TX 911 .R49 2009 Hospitality services : food & lodging /	Next

Includes index.

"Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience." "Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests."

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