(BQ) Restaurant Service Basics, 2nd edition, is a practical guide for those who want to learn the core skills of professional table service in restaurants. Actual and prospective servers, as well as managers, supervisors, and teachers who train servers, will find this an invaluable resource for classroom use, restaurant training, or selftraining. Ebook Restaurant service basics - Part 1 presents the following content: The server; types of establishments, types of service, and table settings; before the guests arrive; initiating the service; serving the meal. | FM JWBK260/Dahmer July 31, 2008 16:10 Char Count= RESTAURANT SERVICE basics SECOND EDITION Sondra J. Dahmer Kurt W. Kahl JOHN WILEY & SONS, INC. i FM JWBK260/Dahmer July 31, 2008 16:10 Char Count= FM JWBK260/Dahmer July 31, 2008 16:10 Char Count= RESTAURANT SERVICE basics SECOND EDITION Sondra J. Dahmer Kurt W. Kahl JOHN WILEY & SONS, INC. i FM JWBK260/Dahmer July 31, 2008 16:10 Char Count= This book is printed on acid-free paper. Copyright C ∞ 2009 by John Wiley & Sons, Inc. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey. Published simultaneously in Canada. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600, or on the web at . Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax 201-748-6008, or online at . Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional .
