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English | ISBN-10: 0471475785 | 272 pages | 2006 | PDF | 12.17 MB
Service starts when a customer walks into a restaurant and doesn'tend until he or she walks out. Presenting Service, Second Edition,is an up-to-date, hands-on guide for managers that presents theessential skills and know-how to direct a foodservice staff througha successful, completely enjoyable dining experience.
Packed with checklists, objectives, key terms, and chaptersummaries and reviews, this Second Edition features a new chapteron bar and beverage service that includes coverage of specialtycoffees as well as insightful cocktail and wine service advice forbetter serving and recommending alcoholic and nonalcoholicbeverages to guests. Other valuable features of this revisededition include:
* A new chapter on classic service styles, including the techniquesof French, Russian, American, English, and Chinese dining
* A new chapter on table etiquette that contains a historicalperspective as well as thorough coverage of etiquette rulesconcerning special foods and various cultures, such as European,Chinese, Indian, and Middle Eastern dining
* Customer Service and Foodservice Security boxes that identifytips and best practices for handling customer and securityissues
* A new appendix covering the duties of service workers thatexplains the responsibilities of the frontline staff, including thehost, server, bus person, and bar server