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!
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.
Average customer rating:
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Sugar Trading Manual
Jonathan Kingsman
Manufacturer: Woodhead Publishing
ProductGroup: Book
Binding: Paperback
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ASIN: 1855734575 |
Product Description
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.
Average customer rating:
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Handbook of Food Science, Technology, and Engineering - 4 Volume Set (Food Science and Technology)
Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover
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ASIN: 0849398479 |
Book Description
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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Handbook of Enology
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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Similar Items:
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Concepts in Wine Chemistry
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Principles and Practices of Winemaking
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Wine Tasting: A Professional Handbook (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
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Wine Science: Principles, Practice, Perception (Food Science and Technology)
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Wine Analysis & Production
ASIN: 0470011572 |
Book Description
A must for all serious students and practitioners of viticulture, the Handbook of Enology (volumes 1 and 2) serves as both a text and reference book for students and practitioners interested and working in the field of winemaking. Carefully revised and updated, this second edition features new scientific and technological results to reflect the most up-to-date knowledge in winemaking. Written by two esteemed authors, the handbook discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for the winemaker, and an in-depth textbook for the student.
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Marine and Freshwater Products Handbook
Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover
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ASIN: 1566768896 |
Book Description
This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting; fish meal and fish oil; fish protein concentrates; seaweed products; products from shell; other industrial products; bioactive compounds; cookery; specialty products; surimi and mince; HACCP; modern processing methods; religious and cultural aspects of water products; marine toxins and seafood intolerances; contamination in shellfish growing areas; pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed.
Book Description
The complete guide to help successfully implement a HACCP system
The HACCP Food Safety Training Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point (HACCP) plan, this system is recognized by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals.
Incorporating the most recent rules and regulations of the FDA Model Food Code, this helpful manual reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. The goal of this HACCP training program goes further to enable the reader to master the five points of the HACCP star. The five major points that define a successful HACCP system are:
- Establish Prerequisite Programs
- Apply Food Defense
- Evaluate Hazards and Critical Control Points
- Manage Critical Limits, Monitoring, and Corrective Actions
- Confirm by Record Keeping and Documentation
This comprehensive manual provides the training material that all foodservice operations need to easily use HACCP standards. Essential employees and managers can use the enclosed exam answer sheet to complete the certificate exam to demonstrate their understanding of the HACCP system and its implementation.
Average customer rating:
- Clear and Precise
- Excellent Reference for a Zero start-up !
|
Restaurant Planning, Design, and Construction: A Survival Manual for Owners, Operators, and Developers
Jeff B. Katz
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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Successful Restaurant Design
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The Food Service Professionals Guide to Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment (The Food Service Professionals Guide to, 14)
-
Restaurants That Work: Case Studies of the Best in the Industry
-
Design and Equipment for Restaurants and Foodservice: A Management View
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Restaurant Financial Basics
ASIN: 0471136980 |
Book Description
A complete blueprint for all types of restaurant developmentâfrom concept through construction
Whether you are planning a small neighborhood bistro or an expansive hotel eatery, Restaurant Planning, Design, and Construction provides you with the specific information and in-depth guidance you need to navigate the restaurant development process effectively. With easy-to-use worksheets, checklists, review procedures, and guidelines, this comprehensive manual can help you to avoid the pitfalls of miscommunication, omission, and faulty execution that can mean the difference between your success and failure. Taking you step by step through each phase of the development process, the book shows you how to:
- Assemble and manage your restaurant development team
- Prepare a marketable business plan to use when seeking financial backing
- Approach site evaluation, budgets, scheduling, and more
- Write a detailed operational plan of how the restaurant will function
- Prepare an effective design program to fulfill your operational requirements
- Coordinate key elements of planning and design
- Manage the construction phase, pre-opening activities, and follow-up
No matter what your business backgroundâcatering, marketing, management, or financeâthis self-contained guide is one resource you will not want to be without.
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.
This book theoratically teaches you how you should plan and who you should really listen to and take into consideration of what they are saying ! As a Food & Beverage person in the industry, I have made many Restaurant openings and in some parts of the book, I reminisced those typical mistakes we all face when we were amateurs. Despite it has a high purchase price, it is value for the money.
Book Description
The Sports Event Management and Marketing Playbook is a step-by-step guide for the real world, offering expert advice on how to properly build sports events into successful and financially viable properties. Authored by a successful professional who's in the trenches every day, this helpful resource offers both first-time planners and seasoned organizers with the expertise and framework for staging top-quality sports events at any level - from the community to the global stage.
Along with practical checklists, tables, figures, and forms, The Sports Event Management and Marketing Playbook features:
- "Sideline Stories" presenting real-life examples of the development, management, and execution of sports events
- "Coach's Clipboard" featuring questions and thought-provoking intellectual exercises that enable readers to apply the lessons of every chapter to hypothetical situations
This book is part of The Wiley Event Management Series.
Average customer rating:
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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.
Books:
- The Yaws' Handbook of Physical Properties for Hydrocarbons And Chemicals
- Thermal Analysis and Design of Passive Solar Buildings
- Thermal Management Handbook: For Electronic Assemblies
- Who Moved My Cheese? An Amazing Way to Deal with Change in Your Work and in Your Life
- 3,000 Solved Problems in Chemistry (Schaum's Solved Problems) (Schaum's Solved Problems Series)
- A Consumer's Dictionary of Food Additives: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods (Consumer's Dictionary of Food Additives)
- A Defence of Poetry
- Aerosol Technology: Properties, Behavior, and Measurement of Airborne Particles (Wiley-Interscience)
- Analytical Chemistry in a GMP Environment: A Practical Guide
- Applied Numerical Methods with MATLAB for Engineering and Science w/ Engineering Subscription Card
Books Index
Books Home
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The Food Service Professionals Guide To: Waiter & Waitress Training: How To Develop Your Wait Staff For Maximum Service & Profit (The Food Service Professionals Guide, 10)
The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry
At Your Service: A Hands-On Guide to the Professional Dining Room
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
The Waiting Game: The Essential Guide for Wait Staff and Managers
