Dahmer, Kahl:

Restaurant Service Basics, 2nd Edition

Instructor Companion Site

Table Of Contents

Chapter 1: The Server.

Chapter 2: Types of Establishments, Table Service and Table Settings.

Chapter 3: Before the Guests Arrive.

Chapter 4: Initiating the Service.

Chapter 5: Serving the Meal.

Chapter 6: Safety, Sanitation, and Emergency Procedures.

Chapter 7: Handling Service Using Technology.

Chapter 8: Wine and Bar Service.

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