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Service at Its Best: Waiter-Waitress Training
ISBN-10: 0-13-092626-4
ISBN-13: 978-0-13-092626-5
Published by Prentice Hall
© 2002
Pub. Date: Oct 23, 2001
Format: Paper
Table of Contents
1. The Professional Waiter-Waitress.
2. Professional Appearance.
3. Table Settings, Napkin Presentations, and Table Service.
4. Serving Food and Beverages.
5. Service Preparedness.
6. Wine and Beverage Service.
7. Guest Communications.
8. The Technology of Service.
9. The Host/Hostess.
10. Waiter-Waitress Profiles.
Appendix A: Common Menu Terms.
Appendix B: Wine Terminology: General, Sight, Smell, and Taste.
Appendix C: Spirit Brands and Related Cocktails.
Appendix D: Ales, Lagers, and Non-Alcoholic Beers.
This textbook is also sold in the various packages listed below. Before purchasing one of these packages, speak with your professor about which one will help you be successful in your course.
Package ISBN-13: 9780131789654
$99.80 | Add to Cart
This package contains:
- Service at Its Best: Waiter-Waitress Training
Ed E. Sanders, Paul C. Paz, Ron Wilkinson | ©2002 | Paper; 199 pages - ManageFirst: Customer Service with Pencil/Paper Exam
NRA National Restaurant Association | ©2007 | Paper; 112 pages
Package ISBN-13: 9780136007944
$99.80 | Add to Cart
This package contains:
- Service at Its Best: Waiter-Waitress Training
Ed E. Sanders, Paul C. Paz, Ron Wilkinson | ©2002 | Paper; 199 pages - NRAEF ManageFirst: Customer Service w/ On-line Testing Access Code Card
NRA National Restaurant Association | ©2007 | Paper; 112 pages
