Restaurant Service Basics

Author: Sondra J. Dahmer
ISBN: 9780471402411
Paperback: 208 pages
Publisher: Wiley (2002)
Condition: New
List Price: RM107.80
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Product Description
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. With clear, step-by-step instructions, it demonstrates the technical skills associated with American service. It shows restaurant professionals and trainees the proper ways to:
* Greet and seat guests
* Take orders and answer questions
* Serve food and beverages, 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

Supplemented with helpful photos and drawings that illustrate everything from napkin folding to taking orders by computer, 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.

The Waiter's Handbook

Author: Graham Brown
ISBN: 9781862504943
Paperback: 208 pages
Publisher: Hospitality Press, Melbourne (2000)
Condition: New (Rare)
List Price: RM65.00
Price: RM58.50
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Product Description
This new edition has been revised, reset and brought up to date, covering the skills and knowledge required for the relevant units in the Hospitality Training Package. There is a new chapter on room service, and the glossary of food and beverage terms has been extended. The glossary explains food and beverage items, and culinary words and phrases from French and other cooking traditions worldwide, from America to Asia, and includes some Australian bush foods and many wine and beverage terms. It also includes a simple guide to pronunciation.

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

Author: The Culinary Institute of America
ISBN: 9780471380221
Paperback: 320 pages
Publisher: Wiley (January 5, 2001)
Condition: New (Rare)
List Price: RM107.80
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Product Description
As competition for the customers? spending dollar increases, restaurants try to distinguish themselves by training staff to manage the needs of the customer and offering consistent service night after night. In this way, the manager can ensure that the staff that has direct contact with the customer can do its job to ?sell? the restaurants? services. Service is treated differently in different types of foodservice operations, and this book addresses the mid and up-scale dining establishment. Remarkable Service can be used by a range of foodservice facilities to train staff, and can be used as a course textbook in culinary programs.

Topics include:

• Dining room and kitchen organization and personnel
• Reservations, greeting, and seating
• Classic and modern styles of table service
• Beverage and wine service
• Money handling
• Service challenges––what to do when things go wrong
• Front-of-the-house safety and sanitation

Industry surveys consistently show that service is the number one reason that people come back to a restaurant–or dine elsewhere. With competition increasing for today’s dining dollar, restaurants must go beyond culinary excellence to ensure their success. They must offer Remarkable ServiceSM, the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty.
 
This book offers unique, comprehensive coverage of the principles, standards, and practices that are the hallmark of truly Remarkable ServiceSM. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation’s most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience.

Remarkable ServiceSM places detailed practical information within the framework of Nine Basic Principles of Hospitality and Service. These critical principles provide the foundation for building an outstanding customer service program in any setting, from informal to fine dining. Filled with invaluable real-life examples and important do’s and don’ts, this book gives both new and veteran servers–and their managers–the skills, confidence, and flexibility to bring Remarkable ServiceSM to virtually any situation–and keep customers coming back for more.

Presenting Service: The Ultimate Guide for the Foodservice Professional

Author: Lendal H. Kotschevar
ISBN: 9780471442363
Paperback: 280 pages (Colour)
Publisher: John Wiley & Sons (1999)
Condition: New
List Price: RM311.80
Price: RM280.60
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Product Description
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. Other valuable features of this revised edition include:

• A new chapter on classic service styles, including the techniques of French, Russian, American, English, and Chinese dining
• A new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures, such as European, Chinese, Indian, and Middle Eastern dining
• Customer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issues
• A new appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server

Food and Drink Service

Author: Roy Hayter
ISBN: 9781861526878
Paperback: 128 pages
Publisher: Cengage Learning; 2nd edition (2003)
Condition: New (Rare)
List Price: RM83.90
Price: RM75.50
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Product Description
Food and Drink Sevice will help everyone working in what is the industry's fastest growing, most dynamic sector and those preparing for a career in food and drink service. By focusing on customer and workplace needs, Roy Hayter enables the skills and knowledge which underpin today's successful food service operators to be applied in a meaningful context whatever the style or type of restaurant. The text covers food and drink service units at NVQ/SVQ levels 1 and 2, as well as table/tray, counter and take-away service (level 1) and restaurant service (level 2). The free-standing unit on silver service is also included. The approach is practical and relevant to the needs of the industry today. Activities such as quizzes, case studies and role plays encourage readers to gain useful workplace information and the ability to adapt this to changing circumstances. The book is suitable for work and college-based training, as well as for open learning and self-study. This revised second edition includes: practice questions aimed at the main method of assessment for this level of student; more practical activities; coverage of counter and take-away service, drink and food service in licenced premises, and trolley and vending operations; and particular emphasis on health and safety issues, relating hygiene, safety and security to good customer service.

Math Principles for Food Service

Author: Anthony J. Strianese
ISBN: 9780766813175
Paperback: 384 pages
Publisher: Delmar Cengage Learning; 4 edition (2001)
Condition: New
List Price: RM64.00
Price: RM57.60
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Product Description
"Math Principals for Food Service Occupations, 4th Edition" teaches students that the understanding and application of mathematics is critical for all food service jobs, from a salad person to an executive chef. All the mathematics problems and concepts presented are done so in a simplified, logical, step-by-step manner. In this 4th edition, "Chef Sez", quotes from chefs and managers, have been added to show students just how applicable these skills are to food service professionals. TIPS - To Insure Perfect Solutions - have been included to provide hints on how to make problem solving simple. Learning objectives have also been added at the beginning of each chapter to identify the key information to be learned. The content, including the answer key in the Instructor's Manual, has been completely revised to ensure accuracy and relevancy.

Menu: Pricing & Strategy

Author: Jack E. Miller
ISBN: 9780471287476
Paperback: 240 pages
Publisher: Wiley; 4 edition (July 14, 1996)
Condition: New
List Price: RM171.80
Price: RM154.60
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Product Description
Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms.

Marketing by Menu: Creating Your Most Powerful Marketing Tool

Author: Nancy Loman Scanlon
ISBN: 9780471253303
Hardcover: 272 pages
Publisher: Wiley; 3rd edition (November 12, 1998)
Condition: New (Rare)
List Price: RM259.80
Price: RM233.80
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Product Description
Your most powerful marketing and management tool is a well-designed menu. Here is how to create one. A menu can make or break a restaurant. To be effective, it must be tailored to your business, help you make profit, and meet the expectations of your customers. This book tells you everything you need to develop a menu program that will ensure the profitability of your restaurant or other foodservice operation. Now in its third edition, Marketing by Menu takes you well into the twenty-first century, covering emerging new markets and the latest trends in home-food replacement services. Fully revised and updated, this edition shows you how to create daily and seasonal menus, catering menus, "healthy eating" programs, and other specialty menus directed at today's widely diverse clientele. You will get precise, step-by-step guidelines to menu layout and design, content development, and profit considerations--including marketing surveys, food costing and pricing, and menu item selection. Complete with work pages to practice the concepts involved, as well as a wealth of real-world examples from restaurants, hotels, and other foodservice operations across the United States and abroad, Marketing by Menu is a one-of-a-kind resource for managers and professionals in the foodservice industry.

Fundamentals of Menu Planning

Author: Paul J McVety
ISBN: 9780471369479
Paperback: 240 pages
Publisher: Wiley; 2 edition (February 2, 2001)
Condition: New
List Price: RM239.80
Price: RM215.80
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Product Description
A comprehensive and up-to-date guide to all key aspects of menu planning
 
An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues.
 
Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes:

• Institutional, industrial, and commercial menus
• Nutrition and menu planning
• Standard recipes, menu styles, and menu characteristics
• Recipe costing and menu merchandising

This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features.

Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.

Restaurant Newsletters That Pay Off

Author: Walter Mathews
ISBN: 9780471169123
Hardcover: 187 pages
Publisher: Wiley (April 7, 1997)
Condition: New (Rare)
List Price: RM239.80
Price: RM215.80
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Product Description
This book reveals one of the best-kept secrets of successful restaurateurs —regularly talking with their customers and would-be customers outside the restaurant through newsletters.
You'll find 50 examples of newsletters now being sent regularly by owners/managers of a wide variety of restaurant types —chain, independent, family, ethnic, health-food, and many more. Best of all, the newsletters are reproduced in near-actual size so that you can read what your peers are telling their readers!
Plus! You will pick up hundreds of ideas for promotions, new business opportunities, menus, employee relations, incentives, sponsoring community projects, and food and wine education —ideas so productive that some restaurateurs use no other advertising.
Restaurant Newsletters That Pay Off is a comprehensive guide to every aspect of newsletter publishing. If you are already using a newsletter, you'll see ways to improve it. If you've never been involved with a newsletter, this book will reassure you and have you putting one out in no time. You'll find everything you need to know to create, write, design, and distribute a newsletter that will strengthen your relationships with customers, develop their loyalty, increase public awareness of your restaurant, and, most importantly, boost sales.

As a restaurateur, you work hard to make a lasting impression on your guests in the hope that fond memories of a fine dining experience will keep them coming back for more. But memories fade, and your competitors work just as hard to become your customers' restaurant of choice. How can you help ensure that your restaurant is first in the customer's mind for that romantic evening, important business lunch, or special event?

In this invaluable handbook you'll learn how to:

• Select editorial content that captures readers' attention
• Develop a brisk, engaging writing style
• Create an attractive design for your newsletter
• Build a mailing list of the people most likely to respond to your message
• Use and select among a variety of distribution options, including mail, fax, and the Internet
• Measure your newsletter's impact on business

Walter Mathews, creator and, for 20 years, publisher of Restaurant Briefing, the American Express restaurant newsletter, helps you decide on the look, length, tone, and frequency of your publication; negotiate with printers; build a mailing list; and more. More important, he shows you how to use your newsletter to get customers involved.

The Restaurant: From Concept to Operation

Author: John R. Walker
ISBN: 9780471356066
Hardcover: 440 pages
Publisher: Wiley; 3 edition (2001)
Condition: New (Rare)
List Price: RM299.80
Price: RM269.80
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Product Description
The comprehensive guide to restaurant success It takes more than hard work and a dream to succeed in the restaurant business. The successful restaurateur must choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Next comes selecting the perfect location, obtaining the necessary permits, creating a menu that will tantalize the market, designing the interior, and hiring and training employees. Once the restaurant is open to the public comes the most difficult challenge of all-making sure that customers who visit once come back for more.

The Restaurant: From Concept to Operation, Third Edition, covers every aspect of conceiving, opening, and running all types of restaurants-from a fast-food franchise to an upscale dining room. This easy-to-read guide prepares readers to deal with a broad variety of start-up issues and puts them on the solid footing they'll need to ensure the restaurant's ongoing success. This comprehensive, hands-on primer provides: New coverage of quick-service, midscale, and upscale restaurants Coverage of restaurant service, home replacement meals, and the importance of catering and takeout Comparisons of chain vs. independent and franchise vs. nonfranchise restaurants Case studies that describe real-world problems-and real-world solutions Industry comments and advice sidebars Business and marketing plan outlines.

This field-proven book gives students, chefs, and entrepreneurs the comprehensive and authoritative information they need to master every challenge and succeed in this highly competitive and rewarding industry.

Quantity Food Production, Planning, and Management

Author: John B. Knight
ISBN: 9780471333470
Hardcover: 512 pages
Publisher: Wiley; 3 edition (February 18, 2000)
Condition: New
List Price: RM299.80
Price: RM269.80
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Product Description
A major revision of a classic text-how to be an effective foodservice manager.

When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today.

Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on:
* Employee productivity
* Total Quality Management
* Innovative cooking methods and trends
* Cultural diversity
* Hazard Analysis Critical Control Points (HACCP)
* Industry growth
* Career opportunities

Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.

Design and Layout of Foodservice Facilities

Author: John Birchfield
ISBN: 9780471292098
Hardcover: 336 pages
Publisher: Wiley; 2 edition (2003)
Condition: New
List Price: RM411.80
Price: RM370.60
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Product Description
Design and Layout of Foodservice Facilities, Second Edition offers an extensive reference manual for the entire foodservice development process-from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.

This extensively updated edition presents:
* Thorough coverage of the planning, feasibility, and concept development steps that are a prelude to a successful design project
* A focused presentation of the roles and responsibilities of each member of the project team, designed to assist hospitality professionals in becoming effective participants
* An expanded discussion of the steps in the design sequence so that hospitality professionals know what to expect, and when, from their architects, engineers, and consultants
* Greater emphasis on programming and space analysis for each of the functional areas of a foodservice facility, from receiving through preparation to service and warewashing
* An enhanced introduction to the major types of commercial foodservice equipment, emphasizing relevant selection criteria and covering recent innovations

Design and Layout of Foodservice Facilities, Second Edition is an invaluable resource for hospitality professionals who are planning or who are now involved in foodservice design projects.

Design and Equipment for Restaurants and Foodservice: A Management View

Author: Costas Katsigris & Chris Thomas
ISBN: 9780471460060
Hardcover: 576 pages
Publisher: Wiley; 2 edition (2006)
Condition: New
List Price: RM411.80
Price: RM370.60
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Product Description
Design and Equipment for Restaurants and Foodservice, Second Edition is the updated revision of the well-known text focusing on the design and equipment of restaurants and foodservice facilities. It is comprehensive and detailed in nature and serves as a clear alternative to Birchfield for instructors that are looking for a text that is more in depth. This revision reflects the latest trends in design and the newest equipment technologies.

The definitive guide to foodservice equipment and design—from inception to completion
 
Good food, happy customers, and profits—the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager.
 
In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility—from concept development to operation—including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work.
 
Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features:

• Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities
• New coverage of costs associated with restaurant start-up
• New photographs and diagrams featuring cutting-edge foodservice equipment
• Guidelines to designing kitchen and storage areas for maximum efficiency
• Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop
• Helpful coverage of safety and health-related concerns
• Expanded coverage of energy conservation
• Discussion of new types of lighting and HVAC technology

With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.

Design and Equipment for Restaurants and Foodservice

Author: Costas Katsigris & Chris Thomas
ISBN: 9780471090687
Hardcover: 528 pages
Publisher: Wiley (March 12, 1999)
Condition: New
List Price: RM299.80
Price: RM269.80
You Save: RM30.00 (10%)

Product Description
The crucial management aspects of foodservice equipment and design-in a simple, understandable guide for students and professionals.

Success in foodservice involves hundreds of details: How many place settings should I order? How can I keep our utility bills down? How do I buy a walk-in cooler and how big should it be? Should I include a laundry room in my restaurant or hire a contract laundry service? Is it smart to buy a used range?. . . Ask any experienced restaurateur or foodservice manager and they'll tell you that knowing answers to nuts-and-bolts questions such as these is a key aspect of their job. This book provides you with complete answers to critical questions concerning foodservice equipment, layout, and design.

Why learn the hard way-when something goes wrong? In these pages, you will find many helpful learning aids-including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers:
* Purchasing, installing, operating, and maintaining foodservice equipment.
* Concept development, site selection, budgeting, and market research.
* Utilities, safety requirements, and sanitation codes.
* Designing kitchen and storage areas for maximum efficiency.
* Creating and enhancing atmosphere.

Lavishly illustrated with 300 photographs and line drawings, and featuring fascinating interviews with successful restaurateurs, chefs, equipment experts, and even beginners on their first jobs, Design and Equipment for Restaurants and Foodservice is an indispensable resource for hospitality management students and professionals alike.