The waiter & waitress and waitstaff training handbook :: a complete guide to the proper steps in service for food & beverage employees /
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Ocala, Florida :
Atlantic Publishing Group, Inc.,
[2017]
|
| Ausgabe: | Revised 2nd edition. |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 1 online resource |
| Bibliographie: | Includes bibliographical references (page 275) and index. |
| ISBN: | 9781620230725 1620230720 |
Internformat
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | ZDB-4-EBU-on1047751568 | ||
| 003 | OCoLC | ||
| 005 | 20241004212047.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 170616r20172017flua obf 001 0 eng d | ||
| 040 | |a RRP |b eng |e rda |e pn |c RRP |d OCLCO |d OCLCF |d INT |d OCLCQ |d N$T |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO |d OCLCL | ||
| 019 | |a 1055249827 | ||
| 020 | |a 9781620230725 |q (electronic bk.) | ||
| 020 | |a 1620230720 |q (electronic bk.) | ||
| 020 | |z 9781620230565 | ||
| 020 | |z 1620230569 | ||
| 035 | |a (OCoLC)1047751568 |z (OCoLC)1055249827 | ||
| 050 | 4 | |a TX925 |b .A72 2017eb | |
| 082 | 7 | |a 642.6071 |2 23 | |
| 049 | |a MAIN | ||
| 100 | 1 | |a Arduser, Lora, |e author. |0 http://id.loc.gov/authorities/names/n2002019766 | |
| 245 | 1 | 4 | |a The waiter & waitress and waitstaff training handbook : |b a complete guide to the proper steps in service for food & beverage employees / |c first edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers. |
| 246 | 3 | |a Waiter and waitress and waitstaff training handbook | |
| 246 | 3 | 0 | |a Waitstaff training handbook |
| 250 | |a Revised 2nd edition. | ||
| 264 | 1 | |a Ocala, Florida : |b Atlantic Publishing Group, Inc., |c [2017] | |
| 264 | 4 | |c ©2017 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references (page 275) and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | 0 | |g Machine generated contents note: |g ch. 1 |t Serving Staff -- |t How to Hire a Good Service Staff -- |t What Makes a Good Server? -- |t Job Lists -- |t Server Job List -- |t Bus Person Job List -- |t Providing Great Service -- |t Service -- What Not To Do! -- |g ch. 2 |t Types of Service and Table Settings -- |t Types of Restaurants -- |g ch. 3 |t Hosting -- |t Duties of the Restaurant Host/Hostess -- |t Inspecting the Dining Room -- |t Providing Excellent Service -- |t Supervising the Service -- |t Nature of Host Work -- |t Performing Clerical Work -- |t Making Arrangements for Special Parties -- |t Serving Special Parties -- |t Receiving Customers -- |g ch. 4 |t Table Service -- |t American Service -- |t French Service -- |t English Service -- |t Russian Service -- |t Buffet Service -- |t Family-Style -- |t Left or Right? -- |t Table Side Service -- |t Table Settings -- |t Setting the Table -- |t General Rules for Table Service -- |t Setting an Elegant Table -- |t Folding Napkins -- |t Centerpieces -- |g ch. 5 |t Taking Orders -- |t Giving and Collecting Orders -- |t Approaching the Table -- |t Giving a Friendly Greeting -- |t Giving Prompt Attention -- |t Taking a Drink Order -- |t Serving the Drinks -- |t Explaining the Menu -- |t Taking the Food Order -- |t Delivering the Food -- |t Checking Back -- |t Dessert -- |t Presenting the Check -- |t Clearing the Table -- |t Serving Multiple Tables -- |t Tips for Serving Customers -- |g ch. 6 |t Carrying Trays -- |t Food Trays -- |t Loading Trays -- |t Cocktail Trays -- |t Arm Service -- |t Bussing -- |g ch. 7 |t Suggestions and Suggestive Selling -- |t Suggesting Selections to the Customer -- |t Making Substitutions -- |t Purposes of Suggestive Selling -- |t Suggesting Additional Items -- |t Suggesting Higher-Priced Items -- |t Value-Added Service -- |g ch. 8 |t Take Care of the Kids -- |t Speedy Service -- |t Kid-Friendly Menus -- |t Healthy Choices -- |t Kids' Specials -- |t Kid-Friendly Cups -- |t Games and Play Spaces -- |t Talk to the Kids -- |t Seats -- |t Keep an Eye out for Messes -- |t Changing Stations -- |t Step Stools -- |g ch. 9 |t Server Side-Work Duties -- |t Setting Up Coffee Service -- |t Setting Up Bread Baskets -- |t Handling Customer Complaints -- |t Dealing with Difficult Customers -- |t Remember These Golden Rules -- |t Handling Problems -- |g ch. 10 |t Menu Knowledge -- |t Cooking Terms and Methods on Preparation -- |g ch. 11 |t Restaurant Technology -- |t New Technology -- |t Electronic Ordering -- |t Handling Money -- |t Writing Orders -- |t Presenting the Check -- |t Problems -- |t Guest Tickets and the Cashier -- |t Getting Orders to the Kitchen -- |g ch. 12 |t Tipped Employees -- |t Tip Rate Determination and Education Program -- |t Additional Information on Tip-Reporting -- |t Employee Tip-Reporting Frequently Asked Questions -- |t Tips-Reporting Policies -- |g ch. 13 |t Beverage Service -- |t Alcohol Sales Policies -- |t Alcohol Safety -- |t How to Serve Alcohol -- |t Types of Alcohol -- |t Bar Terms -- |t Wine -- |t Bottle Sizes -- |t Wine Language -- |t Helping a Customer Choose Wine -- |t Serving Wine -- |t Pronunciation -- |t Wine and Food -- |t Wine Resources -- |t Wine Labels -- |t Tasting Tips -- |t Describing Wine -- |t Glassware -- |t Serving Wine -- |t Pouring Procedures -- |t Free-Pouring -- |t Pouring Draft Beer -- |t Common Beer-Pouring Problems -- |t Real Whipped Cream -- |t Freshly Squeezed Juices -- |t Garnishes -- |t Enhancing Drink Quality -- |g ch. 14 |t Bussing -- |g ch. 15 |t Sanitation and Safety -- |t Red Cross -- |t Fire department -- |t OSHA -- |t Preventing Accidents -- |t Strains -- |t Slipping and Falling -- |t Fires -- |t Choking -- |t Exposure to Hazardous Chemicals -- |t How to Read the MSDS -- |t What is HACCP? -- |t Avoid Bacterial Cross-Contamination -- |t Online Information Resources -- |t Bacteria Primer -- |t Dangerous Forms of Bacteria -- |t Controlling Bacteria -- |t Hygiene. |
| 650 | 0 | |a Table service |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Waiters |x In-service training |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Waitresses |x In-service training |v Handbooks, manuals, etc. | |
| 650 | 6 | |a Service de la table |v Guides, manuels, etc. | |
| 650 | 6 | |a Serveurs |x Formation en cours d'emploi |v Guides, manuels, etc. | |
| 650 | 6 | |a Serveuses |x Formation en cours d'emploi |v Guides, manuels, etc. | |
| 650 | 7 | |a Table service |2 fast | |
| 655 | 2 | |a Handbook |0 https://id.nlm.nih.gov/mesh/D020479 | |
| 655 | 7 | |a handbooks. |2 aat | |
| 655 | 7 | |a Handbooks and manuals |2 fast | |
| 655 | 7 | |a Handbooks and manuals. |2 lcgft |0 http://id.loc.gov/authorities/genreForms/gf2014026109 | |
| 655 | 7 | |a Guides et manuels. |2 rvmgf | |
| 700 | 1 | |a Brown, Douglas Robert, |d 1960- |e author. |1 https://id.oclc.org/worldcat/entity/E39PCjBFd66fcqcfqbwyfqJwhb |0 http://id.loc.gov/authorities/names/n82118759 | |
| 700 | 1 | |a Centers, Taylor, |e author. |0 http://id.loc.gov/authorities/names/no2019175090 | |
| 776 | 0 | 8 | |i Print version: |a Arduser, Lora. |t Waiter & waitress and waitstaff training handbook. |b Revised 2nd edition. |d Ocala, Florida : Atlantic Publishing Group, Inc., [2017] |z 9781620230725 |w (DLC) 2015034308 |
| 856 | 4 | 0 | |l FWS01 |p ZDB-4-EBU |q FWS_PDA_EBU |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1479893 |3 Volltext |
| 938 | |a EBSCOhost |b EBSC |n 1479893 | ||
| 994 | |a 92 |b GEBAY | ||
| 912 | |a ZDB-4-EBU | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBU-on1047751568 |
|---|---|
| _version_ | 1816796931329884160 |
| adam_text | |
| any_adam_object | |
| author | Arduser, Lora Brown, Douglas Robert, 1960- Centers, Taylor |
| author_GND | http://id.loc.gov/authorities/names/n2002019766 http://id.loc.gov/authorities/names/n82118759 http://id.loc.gov/authorities/names/no2019175090 |
| author_facet | Arduser, Lora Brown, Douglas Robert, 1960- Centers, Taylor |
| author_role | aut aut aut |
| author_sort | Arduser, Lora |
| author_variant | l a la d r b dr drb t c tc |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TX925 |
| callnumber-raw | TX925 .A72 2017eb |
| callnumber-search | TX925 .A72 2017eb |
| callnumber-sort | TX 3925 A72 42017EB |
| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBU |
| contents | Serving Staff -- How to Hire a Good Service Staff -- What Makes a Good Server? -- Job Lists -- Server Job List -- Bus Person Job List -- Providing Great Service -- Service -- What Not To Do! -- Types of Service and Table Settings -- Types of Restaurants -- Hosting -- Duties of the Restaurant Host/Hostess -- Inspecting the Dining Room -- Providing Excellent Service -- Supervising the Service -- Nature of Host Work -- Performing Clerical Work -- Making Arrangements for Special Parties -- Serving Special Parties -- Receiving Customers -- Table Service -- American Service -- French Service -- English Service -- Russian Service -- Buffet Service -- Family-Style -- Left or Right? -- Table Side Service -- Table Settings -- Setting the Table -- General Rules for Table Service -- Setting an Elegant Table -- Folding Napkins -- Centerpieces -- Taking Orders -- Giving and Collecting Orders -- Approaching the Table -- Giving a Friendly Greeting -- Giving Prompt Attention -- Taking a Drink Order -- Serving the Drinks -- Explaining the Menu -- Taking the Food Order -- Delivering the Food -- Checking Back -- Dessert -- Presenting the Check -- Clearing the Table -- Serving Multiple Tables -- Tips for Serving Customers -- Carrying Trays -- Food Trays -- Loading Trays -- Cocktail Trays -- Arm Service -- Bussing -- Suggestions and Suggestive Selling -- Suggesting Selections to the Customer -- Making Substitutions -- Purposes of Suggestive Selling -- Suggesting Additional Items -- Suggesting Higher-Priced Items -- Value-Added Service -- Take Care of the Kids -- Speedy Service -- Kid-Friendly Menus -- Healthy Choices -- Kids' Specials -- Kid-Friendly Cups -- Games and Play Spaces -- Talk to the Kids -- Seats -- Keep an Eye out for Messes -- Changing Stations -- Step Stools -- Server Side-Work Duties -- Setting Up Coffee Service -- Setting Up Bread Baskets -- Handling Customer Complaints -- Dealing with Difficult Customers -- Remember These Golden Rules -- Handling Problems -- Menu Knowledge -- Cooking Terms and Methods on Preparation -- Restaurant Technology -- New Technology -- Electronic Ordering -- Handling Money -- Writing Orders -- Problems -- Guest Tickets and the Cashier -- Getting Orders to the Kitchen -- Tipped Employees -- Tip Rate Determination and Education Program -- Additional Information on Tip-Reporting -- Employee Tip-Reporting Frequently Asked Questions -- Tips-Reporting Policies -- Beverage Service -- Alcohol Sales Policies -- Alcohol Safety -- How to Serve Alcohol -- Types of Alcohol -- Bar Terms -- Wine -- Bottle Sizes -- Wine Language -- Helping a Customer Choose Wine -- Serving Wine -- Pronunciation -- Wine and Food -- Wine Resources -- Wine Labels -- Tasting Tips -- Describing Wine -- Glassware -- Pouring Procedures -- Free-Pouring -- Pouring Draft Beer -- Common Beer-Pouring Problems -- Real Whipped Cream -- Freshly Squeezed Juices -- Garnishes -- Enhancing Drink Quality -- Sanitation and Safety -- Red Cross -- Fire department -- OSHA -- Preventing Accidents -- Strains -- Slipping and Falling -- Fires -- Choking -- Exposure to Hazardous Chemicals -- How to Read the MSDS -- What is HACCP? -- Avoid Bacterial Cross-Contamination -- Online Information Resources -- Bacteria Primer -- Dangerous Forms of Bacteria -- Controlling Bacteria -- Hygiene. |
| ctrlnum | (OCoLC)1047751568 |
| dewey-full | 642.6071 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 642 - Meals and table service |
| dewey-raw | 642.6071 |
| dewey-search | 642.6071 |
| dewey-sort | 3642.6071 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | Revised 2nd edition. |
| format | Electronic eBook |
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--</subfield><subfield code="t">Inspecting the Dining Room --</subfield><subfield code="t">Providing Excellent Service --</subfield><subfield code="t">Supervising the Service --</subfield><subfield code="t">Nature of Host Work --</subfield><subfield code="t">Performing Clerical Work --</subfield><subfield code="t">Making Arrangements for Special Parties --</subfield><subfield code="t">Serving Special Parties --</subfield><subfield code="t">Receiving Customers --</subfield><subfield code="g">ch. 4</subfield><subfield code="t">Table Service --</subfield><subfield code="t">American Service --</subfield><subfield code="t">French Service --</subfield><subfield code="t">English Service --</subfield><subfield code="t">Russian Service --</subfield><subfield code="t">Buffet Service --</subfield><subfield code="t">Family-Style --</subfield><subfield code="t">Left or Right? --</subfield><subfield code="t">Table Side Service --</subfield><subfield code="t">Table Settings --</subfield><subfield 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| genre | Handbook https://id.nlm.nih.gov/mesh/D020479 handbooks. aat Handbooks and manuals fast Handbooks and manuals. lcgft http://id.loc.gov/authorities/genreForms/gf2014026109 Guides et manuels. rvmgf |
| genre_facet | Handbook handbooks. Handbooks and manuals Handbooks and manuals. Guides et manuels. |
| id | ZDB-4-EBU-on1047751568 |
| illustrated | Illustrated |
| indexdate | 2024-11-26T14:49:31Z |
| institution | BVB |
| isbn | 9781620230725 1620230720 |
| language | English |
| oclc_num | 1047751568 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource |
| psigel | ZDB-4-EBU |
| publishDate | 2017 |
| publishDateSearch | 2017 2017 |
| publishDateSort | 2017 |
| publisher | Atlantic Publishing Group, Inc., |
| record_format | marc |
| spelling | Arduser, Lora, author. http://id.loc.gov/authorities/names/n2002019766 The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees / first edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers. Waiter and waitress and waitstaff training handbook Waitstaff training handbook Revised 2nd edition. Ocala, Florida : Atlantic Publishing Group, Inc., [2017] ©2017 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes bibliographical references (page 275) and index. Print version record. Machine generated contents note: ch. 1 Serving Staff -- How to Hire a Good Service Staff -- What Makes a Good Server? -- Job Lists -- Server Job List -- Bus Person Job List -- Providing Great Service -- Service -- What Not To Do! -- ch. 2 Types of Service and Table Settings -- Types of Restaurants -- ch. 3 Hosting -- Duties of the Restaurant Host/Hostess -- Inspecting the Dining Room -- Providing Excellent Service -- Supervising the Service -- Nature of Host Work -- Performing Clerical Work -- Making Arrangements for Special Parties -- Serving Special Parties -- Receiving Customers -- ch. 4 Table Service -- American Service -- French Service -- English Service -- Russian Service -- Buffet Service -- Family-Style -- Left or Right? -- Table Side Service -- Table Settings -- Setting the Table -- General Rules for Table Service -- Setting an Elegant Table -- Folding Napkins -- Centerpieces -- ch. 5 Taking Orders -- Giving and Collecting Orders -- Approaching the Table -- Giving a Friendly Greeting -- Giving Prompt Attention -- Taking a Drink Order -- Serving the Drinks -- Explaining the Menu -- Taking the Food Order -- Delivering the Food -- Checking Back -- Dessert -- Presenting the Check -- Clearing the Table -- Serving Multiple Tables -- Tips for Serving Customers -- ch. 6 Carrying Trays -- Food Trays -- Loading Trays -- Cocktail Trays -- Arm Service -- Bussing -- ch. 7 Suggestions and Suggestive Selling -- Suggesting Selections to the Customer -- Making Substitutions -- Purposes of Suggestive Selling -- Suggesting Additional Items -- Suggesting Higher-Priced Items -- Value-Added Service -- ch. 8 Take Care of the Kids -- Speedy Service -- Kid-Friendly Menus -- Healthy Choices -- Kids' Specials -- Kid-Friendly Cups -- Games and Play Spaces -- Talk to the Kids -- Seats -- Keep an Eye out for Messes -- Changing Stations -- Step Stools -- ch. 9 Server Side-Work Duties -- Setting Up Coffee Service -- Setting Up Bread Baskets -- Handling Customer Complaints -- Dealing with Difficult Customers -- Remember These Golden Rules -- Handling Problems -- ch. 10 Menu Knowledge -- Cooking Terms and Methods on Preparation -- ch. 11 Restaurant Technology -- New Technology -- Electronic Ordering -- Handling Money -- Writing Orders -- Presenting the Check -- Problems -- Guest Tickets and the Cashier -- Getting Orders to the Kitchen -- ch. 12 Tipped Employees -- Tip Rate Determination and Education Program -- Additional Information on Tip-Reporting -- Employee Tip-Reporting Frequently Asked Questions -- Tips-Reporting Policies -- ch. 13 Beverage Service -- Alcohol Sales Policies -- Alcohol Safety -- How to Serve Alcohol -- Types of Alcohol -- Bar Terms -- Wine -- Bottle Sizes -- Wine Language -- Helping a Customer Choose Wine -- Serving Wine -- Pronunciation -- Wine and Food -- Wine Resources -- Wine Labels -- Tasting Tips -- Describing Wine -- Glassware -- Serving Wine -- Pouring Procedures -- Free-Pouring -- Pouring Draft Beer -- Common Beer-Pouring Problems -- Real Whipped Cream -- Freshly Squeezed Juices -- Garnishes -- Enhancing Drink Quality -- ch. 14 Bussing -- ch. 15 Sanitation and Safety -- Red Cross -- Fire department -- OSHA -- Preventing Accidents -- Strains -- Slipping and Falling -- Fires -- Choking -- Exposure to Hazardous Chemicals -- How to Read the MSDS -- What is HACCP? -- Avoid Bacterial Cross-Contamination -- Online Information Resources -- Bacteria Primer -- Dangerous Forms of Bacteria -- Controlling Bacteria -- Hygiene. Table service Handbooks, manuals, etc. Waiters In-service training Handbooks, manuals, etc. Waitresses In-service training Handbooks, manuals, etc. Service de la table Guides, manuels, etc. Serveurs Formation en cours d'emploi Guides, manuels, etc. Serveuses Formation en cours d'emploi Guides, manuels, etc. Table service fast Handbook https://id.nlm.nih.gov/mesh/D020479 handbooks. aat Handbooks and manuals fast Handbooks and manuals. lcgft http://id.loc.gov/authorities/genreForms/gf2014026109 Guides et manuels. rvmgf Brown, Douglas Robert, 1960- author. https://id.oclc.org/worldcat/entity/E39PCjBFd66fcqcfqbwyfqJwhb http://id.loc.gov/authorities/names/n82118759 Centers, Taylor, author. http://id.loc.gov/authorities/names/no2019175090 Print version: Arduser, Lora. Waiter & waitress and waitstaff training handbook. Revised 2nd edition. Ocala, Florida : Atlantic Publishing Group, Inc., [2017] 9781620230725 (DLC) 2015034308 FWS01 ZDB-4-EBU FWS_PDA_EBU https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1479893 Volltext |
| spellingShingle | Arduser, Lora Brown, Douglas Robert, 1960- Centers, Taylor The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees / Serving Staff -- How to Hire a Good Service Staff -- What Makes a Good Server? -- Job Lists -- Server Job List -- Bus Person Job List -- Providing Great Service -- Service -- What Not To Do! -- Types of Service and Table Settings -- Types of Restaurants -- Hosting -- Duties of the Restaurant Host/Hostess -- Inspecting the Dining Room -- Providing Excellent Service -- Supervising the Service -- Nature of Host Work -- Performing Clerical Work -- Making Arrangements for Special Parties -- Serving Special Parties -- Receiving Customers -- Table Service -- American Service -- French Service -- English Service -- Russian Service -- Buffet Service -- Family-Style -- Left or Right? -- Table Side Service -- Table Settings -- Setting the Table -- General Rules for Table Service -- Setting an Elegant Table -- Folding Napkins -- Centerpieces -- Taking Orders -- Giving and Collecting Orders -- Approaching the Table -- Giving a Friendly Greeting -- Giving Prompt Attention -- Taking a Drink Order -- Serving the Drinks -- Explaining the Menu -- Taking the Food Order -- Delivering the Food -- Checking Back -- Dessert -- Presenting the Check -- Clearing the Table -- Serving Multiple Tables -- Tips for Serving Customers -- Carrying Trays -- Food Trays -- Loading Trays -- Cocktail Trays -- Arm Service -- Bussing -- Suggestions and Suggestive Selling -- Suggesting Selections to the Customer -- Making Substitutions -- Purposes of Suggestive Selling -- Suggesting Additional Items -- Suggesting Higher-Priced Items -- Value-Added Service -- Take Care of the Kids -- Speedy Service -- Kid-Friendly Menus -- Healthy Choices -- Kids' Specials -- Kid-Friendly Cups -- Games and Play Spaces -- Talk to the Kids -- Seats -- Keep an Eye out for Messes -- Changing Stations -- Step Stools -- Server Side-Work Duties -- Setting Up Coffee Service -- Setting Up Bread Baskets -- Handling Customer Complaints -- Dealing with Difficult Customers -- Remember These Golden Rules -- Handling Problems -- Menu Knowledge -- Cooking Terms and Methods on Preparation -- Restaurant Technology -- New Technology -- Electronic Ordering -- Handling Money -- Writing Orders -- Problems -- Guest Tickets and the Cashier -- Getting Orders to the Kitchen -- Tipped Employees -- Tip Rate Determination and Education Program -- Additional Information on Tip-Reporting -- Employee Tip-Reporting Frequently Asked Questions -- Tips-Reporting Policies -- Beverage Service -- Alcohol Sales Policies -- Alcohol Safety -- How to Serve Alcohol -- Types of Alcohol -- Bar Terms -- Wine -- Bottle Sizes -- Wine Language -- Helping a Customer Choose Wine -- Serving Wine -- Pronunciation -- Wine and Food -- Wine Resources -- Wine Labels -- Tasting Tips -- Describing Wine -- Glassware -- Pouring Procedures -- Free-Pouring -- Pouring Draft Beer -- Common Beer-Pouring Problems -- Real Whipped Cream -- Freshly Squeezed Juices -- Garnishes -- Enhancing Drink Quality -- Sanitation and Safety -- Red Cross -- Fire department -- OSHA -- Preventing Accidents -- Strains -- Slipping and Falling -- Fires -- Choking -- Exposure to Hazardous Chemicals -- How to Read the MSDS -- What is HACCP? -- Avoid Bacterial Cross-Contamination -- Online Information Resources -- Bacteria Primer -- Dangerous Forms of Bacteria -- Controlling Bacteria -- Hygiene. Table service Handbooks, manuals, etc. Waiters In-service training Handbooks, manuals, etc. Waitresses In-service training Handbooks, manuals, etc. Service de la table Guides, manuels, etc. Serveurs Formation en cours d'emploi Guides, manuels, etc. Serveuses Formation en cours d'emploi Guides, manuels, etc. Table service fast |
| subject_GND | https://id.nlm.nih.gov/mesh/D020479 http://id.loc.gov/authorities/genreForms/gf2014026109 |
| title | The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees / |
| title_alt | Waiter and waitress and waitstaff training handbook Waitstaff training handbook Serving Staff -- How to Hire a Good Service Staff -- What Makes a Good Server? -- Job Lists -- Server Job List -- Bus Person Job List -- Providing Great Service -- Service -- What Not To Do! -- Types of Service and Table Settings -- Types of Restaurants -- Hosting -- Duties of the Restaurant Host/Hostess -- Inspecting the Dining Room -- Providing Excellent Service -- Supervising the Service -- Nature of Host Work -- Performing Clerical Work -- Making Arrangements for Special Parties -- Serving Special Parties -- Receiving Customers -- Table Service -- American Service -- French Service -- English Service -- Russian Service -- Buffet Service -- Family-Style -- Left or Right? -- Table Side Service -- Table Settings -- Setting the Table -- General Rules for Table Service -- Setting an Elegant Table -- Folding Napkins -- Centerpieces -- Taking Orders -- Giving and Collecting Orders -- Approaching the Table -- Giving a Friendly Greeting -- Giving Prompt Attention -- Taking a Drink Order -- Serving the Drinks -- Explaining the Menu -- Taking the Food Order -- Delivering the Food -- Checking Back -- Dessert -- Presenting the Check -- Clearing the Table -- Serving Multiple Tables -- Tips for Serving Customers -- Carrying Trays -- Food Trays -- Loading Trays -- Cocktail Trays -- Arm Service -- Bussing -- Suggestions and Suggestive Selling -- Suggesting Selections to the Customer -- Making Substitutions -- Purposes of Suggestive Selling -- Suggesting Additional Items -- Suggesting Higher-Priced Items -- Value-Added Service -- Take Care of the Kids -- Speedy Service -- Kid-Friendly Menus -- Healthy Choices -- Kids' Specials -- Kid-Friendly Cups -- Games and Play Spaces -- Talk to the Kids -- Seats -- Keep an Eye out for Messes -- Changing Stations -- Step Stools -- Server Side-Work Duties -- Setting Up Coffee Service -- Setting Up Bread Baskets -- Handling Customer Complaints -- Dealing with Difficult Customers -- Remember These Golden Rules -- Handling Problems -- Menu Knowledge -- Cooking Terms and Methods on Preparation -- Restaurant Technology -- New Technology -- Electronic Ordering -- Handling Money -- Writing Orders -- Problems -- Guest Tickets and the Cashier -- Getting Orders to the Kitchen -- Tipped Employees -- Tip Rate Determination and Education Program -- Additional Information on Tip-Reporting -- Employee Tip-Reporting Frequently Asked Questions -- Tips-Reporting Policies -- Beverage Service -- Alcohol Sales Policies -- Alcohol Safety -- How to Serve Alcohol -- Types of Alcohol -- Bar Terms -- Wine -- Bottle Sizes -- Wine Language -- Helping a Customer Choose Wine -- Serving Wine -- Pronunciation -- Wine and Food -- Wine Resources -- Wine Labels -- Tasting Tips -- Describing Wine -- Glassware -- Pouring Procedures -- Free-Pouring -- Pouring Draft Beer -- Common Beer-Pouring Problems -- Real Whipped Cream -- Freshly Squeezed Juices -- Garnishes -- Enhancing Drink Quality -- Sanitation and Safety -- Red Cross -- Fire department -- OSHA -- Preventing Accidents -- Strains -- Slipping and Falling -- Fires -- Choking -- Exposure to Hazardous Chemicals -- How to Read the MSDS -- What is HACCP? -- Avoid Bacterial Cross-Contamination -- Online Information Resources -- Bacteria Primer -- Dangerous Forms of Bacteria -- Controlling Bacteria -- Hygiene. |
| title_auth | The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees / |
| title_exact_search | The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees / |
| title_full | The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees / first edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers. |
| title_fullStr | The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees / first edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers. |
| title_full_unstemmed | The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees / first edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers. |
| title_short | The waiter & waitress and waitstaff training handbook : |
| title_sort | waiter waitress and waitstaff training handbook a complete guide to the proper steps in service for food beverage employees |
| title_sub | a complete guide to the proper steps in service for food & beverage employees / |
| topic | Table service Handbooks, manuals, etc. Waiters In-service training Handbooks, manuals, etc. Waitresses In-service training Handbooks, manuals, etc. Service de la table Guides, manuels, etc. Serveurs Formation en cours d'emploi Guides, manuels, etc. Serveuses Formation en cours d'emploi Guides, manuels, etc. Table service fast |
| topic_facet | Table service Handbooks, manuals, etc. Waiters In-service training Handbooks, manuals, etc. Waitresses In-service training Handbooks, manuals, etc. Service de la table Guides, manuels, etc. Serveurs Formation en cours d'emploi Guides, manuels, etc. Serveuses Formation en cours d'emploi Guides, manuels, etc. Table service Handbook handbooks. Handbooks and manuals Handbooks and manuals. Guides et manuels. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1479893 |
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