A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.
Learning Objectives
Implement and train staff to achieve excellence in practice service/hard skills and hospitality/soft skills.
Provide the highest level of hospitality service, moving from acceptable to remarkable service.
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Book: Paperback, 304 pp. Feb 2014. Edition 3. ISBN-13: 978-1118116876
