Food and Beverage Service

"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, French, Russian, butler, and
cafeteria