The Professional Server: A Training Manual by Edward E. Sanders

The Professional Server: A Training Manual

byEdward E. Sanders, Marcella Giannasio, Paul C. Paz

Paperback | January 3, 2012

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Filled with real-life examples, The Professional Server: A Training Manual covers all aspects of dining room service. This edition contains in-depth coverage of everything a good server needs to know to be successful in this competitive profession–from professional appearance, to server readiness, to guest communication. Self-contained chapters flow in a logical sequence and offer an explanation of table settings, wine and beverage service and current technologies. Restaurant Reality stories, charts and photos give students an insider’s look into the realities of the profession.

Details & Specs

Title:The Professional Server: A Training ManualFormat:PaperbackDimensions:204 pages, 10.7 × 8.5 × 0.3 inPublished:January 3, 2012Publisher:Pearson EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0131709925

ISBN - 13:9780131709928

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Extra Content

Table of Contents

1.   The Professional Server

2.   Professional Appearance

3.   Table Settings, Napkin Presentations, and Table Service

4.   Serving Food and Beverages

5.   Service Readiness

6.   Wine and Beverage Service

7.   Guest Communication

8.   The Technology of Service

9.   The Host

10. Banquets, Catering, and Buffet Service

 

Appendix A: Common Menu Terms

 

Appendix B: Wine Terminology: General, Sight, Smell, and Taste

 

Appendix C: Spirit Brands and Related Cocktails

 

Appendix D: Ales, Lagers, and Non-Alcoholic Beers

 

Index

Editorial Reviews

"I'm a chef first and foremost and all I think about is food, food, food! That said---SERVICE IS INFINITELY MORE IMPORTANT THAN CUISINE. This extraordinary book delivers that message superbly!"

Chef & Owner Charlie Trotter

Charlie Trotter's