The Waiter & Waitress and Wait Staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees

The Waiter & Waitress and Wait Staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees
Average customer rating:

Valuable Traing Tool

Easy to Use

Also in Spanish

An excellent guide!

The Waiter & Waitress and Wait Staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees
Lora Arduser , and Douglas R. Brown
Manufacturer: Atlantic Publishing Company (FL)
ProductGroup: Book
Binding: Paperback

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Training | Management & Leadership | Business & Investing | Subjects | Books
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ASIN: 0910627479

Book Description

This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. The detailed performance of each position is described for different types of establishments, and all types of service including French, American, English, Russian, Family-Style and Banquet. It provides step-by-step instructions on:

• hosting
• seating guests
• taking/filling orders
• loading/unloading trays
• table side service
• setting an elegant table
• folding napkins
• centerpieces
• promoting specials
• promoting side orders
• handling problems
• difficult customers
• managing tips and taxes
• getting customers to order quickly
• handling questions
• handling the check and money

Plus, learn advanced serving techniques such as flambé and carving meats, fish, and fruits. It also features a chapter devoted exclusively to food safety and sanitation. Whether it's your first day on the job or you are a twenty year veteran you are bound to learn alot. Food service managers will find this book to be an excellent foundation for your organizations training program.

Customer Reviews:

Valuable Traing Tool.......2007-07-21

This book covers all of the details that are so often left out while training waitstaff and associated restaurant employees. We use it extensively for initial training and reference.

Easy to Use.......2006-06-16

Opening a dining establishment is complex. There are many different things that need to be taken into consideration from food costs to training of employees. For those who have never had a restaurant before, the training of employees could be a little intimidating, especially when it comes to those who interact with the customers and whose service could make or break the business, the wait staff. This book takes the bewilderment out of hiring and training these very important people.

The book is comprehensive and follows a logical pattern which eases the reader into the business almost effortlessly. It is an all inclusive book which details different jobs which make up the wait staff from hosting to bussing. Most of the book is centered on service of the tables though. It explains everything from how to set the table to presenting the check at the end of the meal.

There is a special section on how to deal with the youngest of the customers as well as important issues which the customer does not see such as side work and dealing with customer complaints and the difficult customer. There are even tips on laws that regulate the industry such as alcohol and IRS laws. As with any other job in the restaurant, safety and sanitation is also a very important part. Taking the complexity out of hiring and training of these employees is bound to help everyone out.

Also in Spanish.......2005-07-14

Just a note to say this book is also published in Spanish for students and staff members

An excellent guide!.......2004-10-26

This is an excellent book. It's very thorough and the section on alcohol service was especially good. Highly recommend!

Average customer rating:

Perfection
Excellent

Off-Premise Catering Management
Bill Hansen , and Chris Thomas
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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ASIN: 0471464244

Book Description

Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.

Customer Reviews:

Perfection.......2004-04-17

There is nothing this book has left out. I had gotton so many books before this one but this one literally answered all the questions i needed answered. I use it as a point of refernce daily.
It is clear Mr. Hansen is an expert amoung experts in his field. He speaks to you like you were in a room. Explains thoughrally. Leaves no stone unturned. If you are like me and starting your own business or want to be in the industry, this is surely the book.
Sometime I read it just for my reading pleasure. That is how much I love it.

Excellent.......2001-12-07

Bill Hansen speaks from the authority of years in the business, and I am amazed at how thoroughly he covers not only the interesting aspects of catering, but the seemingly mundane (which become not so mundane when not managed right). The book's passion, sheer informational content, and clear writing make it worth every penny.

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ASIN: 1855734575

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Since its launch, Sugar trading manual has established itself as the definitive information source for the sugar market worldwide. It is compiled from contributions by some of the most senior and widely respected figures.

Handbook of Food Science, Technology, and Engineering - 4 Volume Set (Food Science and Technology)

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Handbook of Food Science, Technology, and Engineering - 4 Volume Set (Food Science and Technology)

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Filling a gap in the literature in this area, this four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing and Volume IV food technology and processing. Unique in both depth and breadth, each volume contains about 1000 pages of scientific and technical data.

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Customer Reviews:

Clear and Precise.......2002-02-06

The manual has been helpful to me in figuring out where to start and the best order in which to proceed. Although it can be a bit dry at times, being a textbook manual, I have very little complaints. Very useful just for the start-up cost list alone. Katz really leaves no stone unturned, I have been carrying this around and making notes left and right. Also, has been helpful in bolstering my confidence before heading into the foray of contractors, plumbers and designers. I will be curious to see how I feel about this book in a year from now, but at this time in the planning stages, it is very reassuring and insightful.

Excellent Reference for a Zero start-up !.......2000-02-24

I strongly recommend this book for those who tend to open up a restaurant with a little Food & Beverage / Administration experience and have many ideas but has difficulties in putting things together and most importantly; who are under the influence of friends, family, etc.

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Handbook of Organic and Fairtrade Food Marketing

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Handbook of Organic and Fairtrade Food Marketing

Manufacturer: Blackwell Publishing Limited
ProductGroup: Book
Binding: Hardcover

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ASIN: 1405150580

Book Description

The markets for organic and fair trade food are growing rapidly. Although there are some important differences, both seek to address the consumer desire for "better " food: fair trade because it offers economically disadvantaged producers a better financial return; organic because it is perceived to be a more sustainable system delivering better-tasting, healthier and safer food than that produced by non-organic methods.The Handbook of Organic and Fair Trade Food Marketing provides a practical guide to successful marketing in these two dynamic sectors, underpinned by case-histories and lessons from companies that have been successful in these areas, including Green & amp; Black's, Yeo Valley and Duchy Originals. It includes a review of the international markets for organic and fair trade food and drink; an analysis of organic and fair trade consumers; a review of successful retailing practice and a section on organic and fair trade divergence and convergence. Chapters are also included on perspectives from the USA, Germany and Italy. The book is written by industry experts, augmented by academic contributions where appropriate, offering for the first time the practical marketing advice required by companies in this sector.

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