The Professional Server （2ND）

Sanders, Edward E./ Giannasio, Marcella/ Paz, Paul C./ Wilkinson, Rona

Pearson College Div（2012/01発売）

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製本 Paperback:紙装版/ペーパーバック版／ページ数 204 p.
言語 ENG
商品コード 9780131709928
DDC分類 642.6

Full Description

Filled with real-life examples, The Professional ServerManual covers all aspects of dining room service. This edition contains in-depth coverage of everything a good server needs to know to be successful in this competitive profession-from professional appearance, to server readiness, to guest communication. Self-contained chapters flow in a logical sequence and offer an explanation of table settings, wine and beverage service and current technologies.Restaurant Reality stories, charts and photos give students an insider's look into the realities of the profession.

1. The Professional Server2. Professional Appearance3. Table Settings, Napkin Presentations, and Table Service4. Serving Food and Beverages5. Service Readiness6. Wine and Beverage Service7. Guest Communication8. The Technology of Service9. The Host10. Banquets, Catering, and Buffet ServiceAppendix A: Common Menu TermsAppendix B: Wine Terminology: General, Sight, Smell, and TasteAppendix C: Spirit Brands and Related CocktailsAppendix D: Ales, Lagers, and Non-Alcoholic BeersIndex