The volume 3 of The Professional Service Guide is the “Service Essentials” section of the work.
Organized in nine sections, this 300+ page manual with over 500 color graphics is entirely dedicated to the techniques of service and the dining room.
From Equipment Identification to handling to service techniques, floor plans and protocols of all that can take place in a dining room, this volume has been enriched with a Dining Etiquette chapter which is designed and written to help professionals recognize proper etiquette and provide advice on how to help prevent or address Etiquette faux-pas in order to provide the most comfortable dining environment to customers.
This body of work is one of three volumes exploring the knowledge areas critical to a successful restaurant vocation, assists manager as well as food service staff to develop the consummate skills required for efficiently handle all aspects of front-of-the-house career.
Designed as both a learning instrument and a floor technical reference.
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