Food and Beverage Service [Hardcover]

Bruce H. Axler (Author), Carol A. Litrides (Author)

Book Description

Series: Wiley Professional Restauranteur Guides | Publication Date: February 7, 1990

"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

Editorial Reviews

From the Publisher

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.

From the Inside Flap

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.

Food and Beverage Service is ideal for restaurateurs who pride themselves on first-class service. Step by step, it shows you how to make every guest feel as if he or she is the most important person in your restaurant.

See all Editorial Reviews

Product Details

• Hardcover: 240 pages
• Publisher: Wiley; 1 edition (February 7, 1990)
• Language: English
• ISBN-10: 0471621765
• ISBN-13: 978-0471621768
• Product Dimensions: 10.2 x 7.2 x 0.9 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Amazon Best Sellers Rank: #1,845,347 in Books (See Top 100 in Books)

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