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.
Produkteigenschaften
- Artikelnummer: 9781118116876
- Medium: Buch
- ISBN: 978-1-118-11687-6
- Verlag: Wiley
- Erscheinungstermin: 10.02.2014
- Sprache(n): Englisch
- Auflage: 3rd Auflage
- Produktform: Kartoniert
- Gewicht: 526 g
- Seiten: 304
- Format (B x H x T): 189 x 231 x 20 mm
- Ausgabetyp: Kein, Unbekannt
- Vorauflage: 978-0-470-19740-0