{"product_id":"9780471514763","title":"Restaurant Service Beyond the Basics","description":"\u003ch1\u003eRestaurant Service\u003c\/h1\u003e\u003ch2\u003eBeyond the Basics\u003c\/h2\u003e\u003ch3\u003eCarol A. Litrides | Bruce H. Axler\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eTimely, authoritative, and practical—an incomparable guide to the crucial \"difference makers\" that keep patrons coming back… When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and amenities that make customers feel comfortable and turn a meal into a memorable event. This incomparable how-to guide features: \u003cul\u003e \u003cli\u003eStep-by-step guidance on extraordinary table and guest service—from meeting, greeting, and seating, to coat and parcel check, taking reservations, and handling customer complaints\u003c\/li\u003e \u003cli\u003eA comprehensive guide to buying, storing, displaying, preparing, and serving wines, liquors, and other beverages\u003c\/li\u003e \u003cli\u003eDetailed procedures for service setup and administration\u003c\/li\u003e \u003cli\u003eHow to feature and serve luxuries and regional specialties that add sizzle to your menu\u003c\/li\u003e \u003cli\u003eADA requirements and how to comply with them\u003c\/li\u003e \u003cli\u003eAnd more\u003c\/li\u003e \u003c\/ul\u003e Customer satisfaction relies as much on your establishment’s courtesy skills as on the quality of the food and the elegance of the surroundings. Timely, authoritative, and extremely practical, Restaurant Service is an incomparable guide to all the important \"difference makers\" that keep patrons coming back.\u003c\/div\u003e\u003cdiv\u003e CAROL A. LITRIDES is Assistant Director of the Hospitality Management Program at ITT Technical Institute, Maitland, Florida. A former director of training at Tavern on the Green in New York City, she is a successful consultant in restaurant training, marketing, and service. BRUCE H. AXLER is Director of the School of Hotel, Restaurant, and Tourism Management at Fairleigh Dickinson University. He has written more than fifteen books on the hospitality industry and is a successful restaurant entrepreneur.\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e28 September 1994\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780471514763\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003ePaperback \/ softback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e384\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e26.72\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44383094309004,"sku":"9780471514763","price":113.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780471514763_bea1ceb6-8bb6-452b-8156-55078677e9cf.jpg?v=1780196132","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780471514763","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}