Presenting Service: The Ultimate Guide For The Foodservice Professional Website

by Lendal H. Kotschevar, Valentino Luciani

"Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience." Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests.

Genres: Cooking

First published September 15, 1996

Reviews

[Rick Hunter · Rating 2 out of 5]

This whole book could have just been a chapter in someone else's book or an appendix in some other book. It wasn't really insightful and didn't really give me very much useful knowledge for my culinary career other than some French names for the front of the house staff.