For undergraduate Hospitality/Travel/Tourism courses that focus on waiter/waitress training and service of food.
Filled with real-life examples, The Professional Server: A Training Manual covers all aspects of dining room service. This edition contains in-depth coverage of everything a good waiter or waitress 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, Server Profiles, charts and photos give students an insider’s look into the realities of the profession.
Table of Contents
1. The Professional Server
2. Professional Appearance
3. Table Settings, Napkin Presentations, and Table Service
4. Serving Food and Beverages
5. Service Readiness
6. Wine and Beverage Service
7. Guest Communication
8. The Technology of Service
9. The Host
10. Banquets, Catering, and Buffet Service
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
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Professional Server, The: A Training Manual, CourseSmart eTextbook, 2nd Edition
Format: Safari Book
$39.99 | ISBN-13: 978-0-13-139176-5