NEW ARRIVAL Presenting Service, the Ultimate Guide for the Foodservice Professional, 2nd Edition
Lendal H. Kotschevar & Valentino Luciani
Published by Wiley
LE 390

Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, is an up-to-date, hands-on guide for managers that presents the essentials 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, the book is a detailed approach to providing service in restaurants and foodservice operations. This 2nd 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. Other valuable features include a chapter on table etiquette that contains historical perspectives as well as thorough coverage of etiquette rules concerning special foods of various cultures, such as European, Chinese, Indian, and Middle Eastern dining, and an appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server.

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NEW ARRIVAL At Your Service
John W. Fischer, The Culinary Institute of America
Published by Wiley
LE 280

In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, At Your Service is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling. The book includes

• Guidelines to enhance service in a variety of settings, from formal French to casual American restaurants
• Sidebars and real-life anecdotes from industry professionals to reinforce the principles of good service
• Effective ways to address staffing challenges
• Ideas to enhance the relationships between the front and back of the house
• Sixty-four photographs of dining room service and techniques

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This concise yet comprehensive guide helps restaurant managers and staff in all types of dining establishments provide first-rate food and beverage service to every customer and create an excellent dining experience. Restaurant Service Basics takes a practical approach to service training. It discusses different types of service, including French, American, English, Russian, family-style, banquet, and more. It shows restaurant professionals and trainees the proper ways to:

• Greet and seat guests
• Take orders and answer questions
• Serve food & beverage and time the meal
• Present the check and accept payment
• Respond to emergency situations, such as power outages and guest injury
• Use the computer system to support service
• Serve alcoholic beverages

Restaurant Service Basics gives servers the knowledge and skills they need to satisfy customers, increase gratuities, and develop a faithful clientele that keeps coming back for more.

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The key to providing quality table service is a knowledgeable, well-trained staff. Much of what constitutes quality service is accomplished before a guest even crosses the threshold, and the opening chapters of this practical 464-pages volume emphasize the importance of good preparation. Included are fully illustrated discussions of:

• Handling tools and equipment, including furnishing, plate warmers and gas burners, linens, silverware, glassware, china , and serving dishes.
• Setting up the waiters' pantry and dining room
• Organizing work schedules
• Establishing service stations
• Understanding a menu's structure and design
• Setting tables, including the basic setup, additional utensils, condiments, and decorations
• Preparing for special meals, including breakfasts and banquets

But preparation behind the scenes, essential as it is, is only the beginning. Once guests arrive, the service staff must convey genuine hospitality. Discussions of the different types of guests, from regular customers to visiting tourists, from children to the disabled, enable service personnel to make every diner feel truly welcome. Professional Table Service includes guidelines on:

• Creating a good first impression, both in taking reservations and in greeting the guests
• Proper ways to place kitchen orders
• Handling of guest complaints
• Accepting payment and bidding farewell
• Anticipating guests' desires to promote sales without offending guests
• Preparation and service of tableside dishes, including detailed instructions on boning, carving, and flambéing.

Because guests must rely on the service staff for their information about what an establishment has to offer, it is imperative that the staff understand and be able to explain what is available. Therefore, Professional Table Service, closes with an in-depth look at the various beverages, foods, and cooking methods. A glossary of culinary terms enables service personnel to explain the names for every classic preparation, from appetizers to desserts. The glossary of service terms defines the essential vocabulary of the profession.
Whether a local coffee shop or a gourmet restaurant, the neighborhood pub or trend-setter resort, every foodservice establishment must offer good service if it is to survive.

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A genuine hospitality manager’s guide to successful customer service. It provides a simple, step-by-step approach to creating and maintaining a hospitality organization where quality service thrives. Its thirty-two application exercises and numerous examples in every chapter make its contents easily adaptable to the specific needs of any hospitality organization. It covers essentials on how to create a supportive quality service culture and leadership climate, how to weave quality service into your everyday operation, how to measure and reward quality service successes, and how to maintain continuous quality throughout your organization.