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A complete guide to the proper steps in service for food and beverage employees.
This new training handbook was designed for use by all food service staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter, 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. It provides step-by-step instructions. Learn advanced serving techniques, such as flambe, and carving meats, fish, and fruits. Also, a chapter is devoted exclusively to food safety and sanitation.
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