Restaurant Service Basics [Paperback]

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.

Preface ix

Chapter 1: The Server 1

Objectives 1

Service and Hospitality 2

Advantages of Being a Server 2

Qualifications for the Job 4

Personal Appearance on the Job 6

The Uniform 6

Hygiene and Grooming 8

Your Role in the Restaurant Organization 8

Teamwork with Coworkers and Supervisors 9

Issues Regarding Restaurant Employment 11

Respecting the Diversity of All People 11

Preventing Harassment on the Job 12

Keeping Violence and Drugs out of the Workplace 12

Safety and Preventing Accidents 13

Taking Sanitation Seriously 13

Key Terms 14

Review 14

Projects 14

Case Problem 15

Chapter 2: Types of Establishments, Types of Service, and Table Settings 17

Objectives 17

Types of Establishments 18

Types of Table Service 18

French Service 18

Russian Service 21

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