|
Service At Its Best: Waiter-Waitress Training
 A
Guide to Becoming a Successful Server
Prentice-Hall (Pearson Education) Publishers
ISB: 0-13-092626-4
THE
BOOK YOU MUST READ!
Designed
for results and accountability, this #1 competency-based training
guide covers everything a waiter or waitress needs to know
to be successful in today's dynamic and competitive restaurant
industry—all organized within self-contained chapters
that flow in a logical sequence and establish a step-by-step
procedure for understanding and learning appropriate server
skills.
WHO NEEDS TO READ… Service At
Its Best?
For
restaurant food server training programs in the hospitality,
travel and tourism industries; also a handy reference manual
for specific service questions.
Makes
a great gift for friends and family that are learning the
craft of Professional Waiters!
From
the book's forward:
"This
book has brought together all of the basic elements that can
effectively inform and train the waiter or waitress in all
aspects of professional table service."
Mr.
Herman Cain, CEO, T.H.E., Inc.
(The Herminator Experience)
Former CEO and President
The National Restaurant Association
http://www.hermancain.com/
From
the book:
Taken from the perspective…
"Service
At Its Best not only constitutes a concise and practical book
on dining room techniques, but it also presents a clean standard
for genuine hospitality and conveys a refreshing, new image
on the heightened significance of the dining room profession."
Bernard
Martinage, C.H.E.
Founder/President
The Federation of Dining Room Professionals
http://www.restaurantprofessional.com
Back
to top
Testimonial about the Book
"Western
Culinary Institute instructors are using Service At Its Best
as a reference book for three different courses in the Hospitality
& Restaurant Management program. It has proven to be an
excellent supplement for them."
Eric
Stromquist, Director of Education
Western Culinary Institute - Le Cordon Bleu
Portland, OR (USA)
http://www.westernculinary.com
KEY
TOPICS:
Intensive
Job Overview - Discusses the occupational advantages and
disadvantages, along with job qualifications and descriptions
of advancement opportunities for servers. Includes a thorough
introduction to the profession, and arms the reader with useful
industry statistics and income opportunities.
Basic Table Settings for breakfast, lunch and
dinner, and includes the correct procedures for loading and
carrying trays and techniques of carrying multiple plates.
Serving Food and Beverages - Includes 25 tips for proper
table services. Clarifies service priorities, and shows how
to effectively handle difficult situations with positive responses.
Beverage Service: Introduces and explains wine presentation
and varietals, as well as other spirits, cocktails, and non-alcoholic
products, and presents step-by-step illustrations of correct
serving procedures. Provides food servers with the knowledge
and skills they will need to operate with competency.
Current Technology applications and their benefits,
including table service management, guest paging system, product
management software, hand-held touch-system terminal, server
paging system, two-way radio, restaurant web sites, and other
software technology used in the business. Helps identify and
understand various technology applications and their benefits.
Waiter-Waitress Profiles - Ten servers from across
the United States are reviewed. Shares their successful experiences
and selected among fine-dining, family and casual-theme type
restaurants from across the United States. A valuable insider's
look and exposes the realities of the profession.
Appendices offer a handy reference source for common
menu terms, wine terminology, spirit brands and related cocktails,
ales, lagers, and non-alcoholic beers.
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.
Back
to top
WaitersWorld
Testimonials
WaitersWorld clients address the quality services they have
received
Read
Paul's Biography
All about the founder of WaitersWorld.
Sign
up for our FREE Email Newsletter
Tons
of FREE help for waiters
Waiters News
WaitersWorld
worldwide discussion group
Contact
Us
WaitersWorld
Paul Paz
14314 SW Allen Blvd #507
Beaverton, OR 97005
Phone
503.524.0788
Fax 503.524.4183
tips@waitersworld.com
Back
to Top
Home
| Interact | About
| Tools & Training | Book
| Links
|
