Food and Beverage Service: Wiley Professional Restaurateur Guides Series

New York, New York: John Wiley & Sons. Fine in Fine Dust Jacket. 1990. First Edition: First Printing. Hard Cover. 222 pages: 7.25 x 10.25 in.: 2: KB#007593: Dustjacket now protected by a new Brodart Mylar Cover. Printing Number Line (10 9 8 7 6 5 4 3 2 1). Boards and pages are clean, unmarked, brightly colored, tightly bound and sharp cornered. Scarce, Out Of Print, Book. "Your restaurant’s success depends partly on treating your customers well. This is - to many a restaurateur’s surprise - easier said than done. Superb customer service is as much a fine art as a magnificently prepared meal. Food and Beverage Service is an essential guide to all aspects of food and beverage service for restaurant managers, owners, and personnel. Written by two of today’s top experts, this invaluable book offers vital information on: Professional serving techniques - procedures for loading, balancing, and unloading trays. Plus, correct serving methods - including the differences between American, French, and Russian service styles. * Advanced showmanship serving techniques - how to flambé; how to carve meats, fish, and fruits; and how to create a wonderful Caesar Salad. * Advice on setting an elegant table - with tips on everything from folding napkins properly to creating attractive, striking centerpieces. * Tips on explaining and selling the menu - when to suggest side dishes that complement the meal. And why servers should always sample the daily specials. * How to prepare effective, trouble-free service stations - including advice on setting up sideboards and booster stations. * Order-taking etiquette - special hints on topics such as how to determine whose order to take first and’ how to get customers to order quickly when the restaurant requires a fast turnover." .