Kotchevar, Lendal H. <br/><br/>
Presenting service :  the ultimate guide for the foodservice professional /  
Lendal H. Kotschevar and Valentino Luciani 
 - Second Edition 
 - Hoboken, NJ :  John Wiley & Sons,  c2006. 
 - x, 255 pages :  illustrations ;  27 cm. 
<br/><br/>Includes index. 
<br/><br/>A historical overview of service --<br/>The professional server --<br/>Exceeding people's needs --<br/>Service mise en place --<br/>Service in various industry segments --<br/>Service areas and equipment --<br/>Classic service styles --<br/>Serving the meal --<br/>Bar and beverage service --<br/>Management's role in service --<br/>Table etiquette. 
<br/><br/> "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." 
<br/><br/><label>ISBN: </label>9780471475781 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE<br/>FOOD SERVICE EMPLOYEES -- TRAINING OF
<br/><br/><label>LC Class. No.: </label>TX 911 .K68 2006