Kotschevar, Luciani:

Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition

Instructor Companion Site

Table Of Contents

Chapter 1: A Historical Overview of Service.

Chapter 2: The Professional Server.

Chapter 3: Exceeding People’s Needs.

Chapter 4: Service Mise en Place.

Chapter 5: Service in Various Industry Segments.

Chapter 6: Service Areas and Equipment.

Chapter 7: Classic Service Styles.

Chapter 8: Serving the Meal.

Chapter 9: Bar and Beverage Service.

Chapter 10: Management’s Role in Service.

Chapter 11: Table Etiquette.

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