Name: Professional Server, The By Edward Sanders
SKU: 9780134552750
Price: 104.10 USD
Availability: InStock

Professional Server, The Summary

Professional Server, The: A Training Manual by Edward Sanders

Complete coverage of all aspects of dining room service, with real-life examples and updated information on technology in the industry. In The Professional Server, students get an introduction to the many aspects of being a professional server, and experienced servers get an excellent reference to consult for various techniques and service situations they face in their day-to-day work. This popular resource features easy-to-read, self-contained chapters, which flow in a logical sequence and allow flexibility in teaching and learning. Coverage includes areas such as professional appearance, guest communication, table settings, food, wine, and beverage service, and current technologies. Restaurant Reality stories and step-by-step photographs give students an insider's look into what makes an effective server.

About Edward Sanders

Edward Sanders is an adjunct professor of Hospitality Management at New York City College of Technology. He is a Certified Food Executive and Certified Purchasing Manager and has a Master of Science degree in International Management from Thunderbird School of Global Management and a Doctor of Business Administration degree in Management and Organization. Through his career in business and education he has been associated with Xerox, Sky Chefs-American Airlines, Marriott, Delaware North, Brigham Young University, Oregon State University, and Southern Oregon University. Ed owned a restaurant, operated a chain of restaurants, founded and operated Hospitality News (1988-2006), has been an associate professor of business, and cofounded and directed a hospitality and tourism management university program. He is also the author of Food, Labor, and Beverage Cost Control(2016, Waveland Press)and the lead coauthor of Catering Solutions for the Culinary Student, Foodservice Operator, and Caterer (2000, Prentice-Hall). Marcella Giannasio is an Associate Professor at Johnson & Wales University, Charlotte, North Carolina, and teaches in the culinary department. She has also taught and supervised students in Koblenz, Germany, at the Deutsche Wein und Sommelierschule, and At-Sunrice Global Chef Academy in Singapore, and participated in the Banfi scholastic tour in Italy. Marcella is a graduate of the College of Charleston and earned a master's degree in management from Southern Wesleyan University. Her certifications include: Certified Hospitality Educator through the American Hotel & Lodging Educational Institute, Foodservice Management Professional through the National Restaurant Association, and a Court of Master Sommelier Level1. She is a Bordeaux wine ambassador and holds an advanced wine & spirits certification from the Wine & Spirit Education Trust Limited based in London, and is a Hospitality Grand Master through the Federation of Dining Room Professionals. She joined the Johnson & Wales University faculty in 1997 with having many years of management experience within the hospitality industry.

1 The Professional Server The Economic Importance of the Restaurant Industry Advancement Opportunities Income Opportunities Tipping Standard Getting Stiffed (Left With No Tip) Tip Credit Non-Tipping Restaurants Occupational Advantages for Professional Servers Occupational Disadvantages for Professional Servers Challenges for the Restaurant Industry Job Qualifications Restaurant Reality Never judge a book by its cover Summary Discussion Questions and Exercises 2 Professional Appearance Server Health Grooming Standards Grooming Guidelines Body Language, Poise, and Posture Uniforms and Aprons Shoes Restaurant Reality When how you look and perform your duties is noticed Summary Discussion Questions and Exercises 3 Table Service, Table Settings, and Napkin Presentations Table Service American Service (Individual Plate Service) Butler Service English Service Modified English Service Russian Service French Service Other Types of Service Family Service Counter Service Banquet Service Room Service Salad Bars Dessert Tables and Trays Setting a Table Bread and Butter Side Dishes and Condiments Flatware Placement Glassware Cup and Saucer Table Settings Breakfast Table Setting Lunch Table Setting Dinner Table Setting Formal Dinner Table Setting Napkin Presentations Restaurant Reality What is happening with tabletop place settings? Summary Discussion Questions and Exercises 4 Service Readiness Responsibilities that Support Good Service Opening and Closing Side-Work Closing Procedures The Dining Room The Menu Breakfast Menu Lunch Menu Dinner Menu Dessert Menu Tablet Menus Wine List The Guest and the Menu The Server and the Menu Restaurant Reality Work Smart or Work Hard? Summary Discussion Questions and Exercises 5 Serving Food and Beverages Proper Table Service Service Etiquette Removing Dishes and Flatware Booth Service The Bartender / Server Loading and Carrying a Tray Carrying Glasses Service Priorities and Timing Server's Assistant (or Busser) Responsibilities Table Bussing Customer Complaints and Issues Restaurant Reality Complaints are not always reasonable but always have a solution Summary Discussion Questions and Exercises 6 Beverages and Beverage Service Responsible Alcohol Service Incident Report Wine and Wine Service Proper Temperatures for Serving Wines Ice Bucket Usage Wine Presentation and Service Opening Champagne or Sparkling Wine Decanting Wine Wine Glasses Styles of Wine Grape Varietals Notable Wine Varietals and Food Pairings Food and Wine Pairing Distilled Spirits and Cocktails Beers, Lagers, and Ales Bottled Waters Coffee Types of Roasts Baristas and Barista Training Types of Coffee Drinks Spirited Coffee Drinks Tea Restaurant Reality A feeling of being welcome at home with hospitality and specialized drinks Summary Discussion Questions and Exercises 7 Guest Communication Getting to Know Your Guests Taking the Guest's Order Server Enthusiasm Different Types of Guests Guests with Special Needs Anticipating the Guest's Needs Nonverbal Cues and Prompts Suggestive Selling Guidelines for Suggestive Selling Servers Incentives Showmanship sells suggestively Service Timing Emergency Situations Connecting to the Guest to Create Guest Loyalty Restaurant Reality A welcoming greeting and personalized service creates loyal guests Summary Discussion Questions and Exercises 8 The Technology of Service Benefits of Technology Technology Applications Handheld Touch-Screen Tablet Product Management Applications Tabletop Tablets Kitchen Production Screen Handheld Pay-At-The-Table Devices Alert Manager Application CRM (Customer Relationship Management) Application Employee Scheduling and Communication Training with Technology Online Table Reservation Applications Table Management Applications Web Presence Restaurant Reality We only have 30 minutes for lunch Summary Discussion Questions and Exercises 9 Dining Room Management Responsibilities of the Maitre d' or Host Menu Meetings Managing Reservations Taking Telephone Reservations and Take-Out Orders Greeting Guests Table Selection Professional Courtesies Responding to Complaints Server Training Restaurant Reality How to recover from disappointing circumstances Summary Discussion Questions and Exercises 10 Banquet, Catering, and Buffet Management The Event Plan Event Management Customer Information Date and Time Schedule Number of Guests Service Presentation Menu Bar Service Open Bar Cash Bar Open Bar - Cash Bar Combination Room Location Room Floor Plan Table Setup Table Sizes Length/Width/Seating Table Arrangements Head Table Table Numbers Accessories Estimated Charges Service Fee Deposit Amounts and Payments Restaurant Reality The helpful service and details from a banquet/catering manager Summary Discussion Questions and Exercises Glossary Common Menu Terms Glossary Wine, Beer, Spirits, and Beverage Terms

Additional information

Sku

CIN013455275XG

ISBN 13

9780134552750

ISBN 10

013455275X

Title

Professional Server, The: A Training Manual by Edward Sanders

Author

Edward Sanders

Condition

Used - Good

Binding type

Paperback

Publisher

Pearson Education (US)

Year published

20170505

Number of pages

240

Prizes

N/A

Cover note

Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

Note

This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in good condition, but if you are not entirely satisfied please get in touch with us

Professional Server, The Edward Sanders

Professional Server, The by Edward Sanders

Faster Shipping

Professional Server, The Summary

Professional Server, The: A Training Manual by Edward Sanders

About Edward Sanders

Table of Contents

Additional information

Customer Reviews - Professional Server, The