" 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, Frenc Russian, butler, and cafeteria
