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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 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. Plus 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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Bar Bargains
