Cover image for Food and beverage service
Title:
Food and beverage service
Author:
Axler, Bruce H.
Personal Author:
Publication Information:
New York : Wiley, [1990]

©1990
Physical Description:
xvii, 222 pages : illustrations ; 26 cm.
Language:
English
Added Author:
ISBN:
9780471621768
Format :
Book

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TX925 .A89 1990 Adult Non-Fiction Central Closed Stacks
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Summary

Summary

"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


Author Notes

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.


Table of 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