Presenting Service: The Ultimate Guide for the Foodservice Professional

by Lendal H. Kotschevar, Valentino Luciani

Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional atti-tude are the ingredients needed to harvest those rewards.  Presenting Service, 2E educates servers, supervisors, and managers in the techniques and demeanor of professional service.  This book pays special attention to the historical context of service, the manager's role in good service including hiring and managing employees, how to become a good server, and the various types of service in food-service operations.  There is an art to good service that can be trained and taught, and Presenting Service provides the manager with the skills to create a good dining experience through good service.

Genres: Cooking

272 pages, Paperback

First published September 15, 1996

Reviews

[Rick Hunter · Rating 2 out of 5]

This whole book could have just been a chapter in someone else's book or an appendix in some other book. It wasn't really insightful and didn't really give me very much useful knowledge for my culinary career other than some French names for the front of the house staff.