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Restaurant Service

Restaurant Service. ProStart Chapter 4. THE TWO DIMENSIONS OF QUALITY SERVICE . Room for. THE ARENA OF QUALITY SERVICE. PROCEDURAL. Improvement. PERSONAL. © William B.Martin . THE FREEZER. Procedural. Personal.

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Restaurant Service

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  1. Restaurant Service ProStart Chapter 4

  2. THE TWO DIMENSIONS OF QUALITY SERVICE Room for THE ARENA OF QUALITY SERVICE PROCEDURAL Improvement PERSONAL © William B.Martin

  3. THE FREEZER Procedural Personal © William B. Martin

  4. THE FACTORY Procedural Personal © William B. Martin

  5. THE FRIENDLY ZOO Procedural Personal © William B.Martin

  6. QUALITY CUSTOMER SERVICE Procedural Personal ©William B. Martin

  7. Table Service • American/German • Plate Service • English • Family Style • French • Cart Service • Russian • Platter Service

  8. Service Styles

  9. TablewareSpoons

  10. TablewareForks

  11. TablewareKnives

  12. Server or Station • Which of the following items should be carried by the server and which should be found at the service station? Matches Corkscrew Menus Pen Water glasses Silverware Condiments Napkins

  13. Service Sequence • Welcome guest • Place napkin in lap • Pour water • Present menu • Inspire-Entice-Inform • Take beverage/appetizer order • Serve beverage/appetizer • Take food order

  14. Service Sequence Continued • Remove appetizer dishes • Serve breads • Serve salads • Remove salad dishes • Serve entrée & accompaniments • Check with guests • Clear tables/crumbs • Take dessert order • Present guest check

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