Description
Here’s a sneak peak at some of the contents ....
Introduction To Restaurant Service
Basic Ways To Treat Your Guests So They Will Want To Come Back
What Upsets Guests
Timing
Service
Equipment
Types Of Difficult Guests
Three Types Of Difficult Guest
How To Deal With An Upset Guest
Delighting Guests
The Sequence of Service
Handling Reservation
Allocation Of Tables
Welcoming Guests In The Restaurant
Presenting The Menu
Taking Food Order
Inviting Guests To Buffet And Explaining Buffet Specialties
A. Breakfast Buffet
B. Lunch & Dinner Buffets
C. Buffet Service Basics
Lunch And Dinner Guests In A Hurry, With A 55 minute Turnaround Time
Lunch / Dinner A La Carte – Offering / Food Quality
Presenting The Wine Menu
Taking Wine Order
Serving Bread And Butter
Serving Water
Presenting Wine & Champagne
For White, Red, Rosé Wine, Champagne
Opening Of White And Rose Wine Bottle
Opening Of Red Wine Bottle
Opening Of Champagne Bottle
Tasting & Pouring
Tasting & Pouring
Wine By The Glass
Serving A Second Bottle Of Wine
Do’s And Don’ts Of Wine Service
Equipment
Initial Approach
Taking The Order
Mise En Place
Bottle Presentation
Opening The Bottle
Removing The Cork
Broken Cork
Breathing
Sampling
Serving Food Items
In Case Of Delays In Food Service
In Case Of Food Complaint
Clearing Tables And Adjusting Cutlery
Adjusting Cutlery
Upon Guest Seating
Adjusting Cutlery During Meal Period
Adjusting Dessert Cutlery After Crumbing Down Table
Clearing Tables
Changing Soiled Napkins
Changing Dirty Ash-trays
Serving Dessert
Presenting The Dessert Menu And Taking Dessert Order
Serving Dessert
Presenting The Bill
Bidding Farewell
Tea & Coffee Service
Serving Tea & Coffee For Breakfast
In Case Tea Is Ordered
In Case Coffee Is Ordered
Serving Tea & Coffee For Lunch & Dinner
Serving Afternoon Tea
Serving Loose Tea
Food & Beverage Glossary
Dietary Explanations
Salad Dressings
Condiments
Breakfast
Lunch & Dinner
Special Guest Needs
Disabled Guests
If The Patron Has Hearing Loss
Restaurant Mystery Shopping
Performance Feedback Program
Arrival And Seating
Bill Presentation
Buffet (if Applicable)
Menu And Food
Table Layout
Physical Condition Of Restaurant
Light Meals Service
Bill Presentation
The Employee
Menu And Food
Table Layout
Physical Condition Of Venue
Lunch
Reservations
Arrival/Seating
Service
Wine/Beverage
Service
Sales
Bill Presentation
The Employee
Menu And Food
Table Layout
Physical Condition Of Restaurant
Dinner
Standard Reservations
Standard Arrival / Seating
Service
Wine / Beverage Service
Sales
Bill Presentation
The Employee
Menu And Food
Table Layout
Physical Condition Of Restaurant
Drinks Service
Bill Presentation
Employee
Physical Condition Of Bar / Lounge
In Room Dining
Order Taking
Sales
The Service
Bill Presentation
The Employee
Menu And Food
Tray / Trolley Layout
Mini Bar
Order Of Service
Product
General I
General II
Exterior
Public Areas
Stylish Up-Selling Technique
Selling By Suggesting
Objective
Advantages
Expressions That Sell
Effective
Dangerous
Timing
Handling Objections
Objective
Types Of Objections
If A Customer Say “no”
If A Customer Give Us Objections
Don’t Be Scared Or Bothered By Objections
High Profit Items
Objective
Selling Extras
Others Examples
High Profit Items
Describing Menu Items
Objective
Timing
When Should We Describe Menu Items?
When Is It Not Appropriate To Describe Menu Items?
Words That Sell
Examples Of Words And Expressions That Help Us To Sell
How To Describe
Positive Buying Signals
Objective
Benefits
Spoken Signals
Silent Signals
Positive Signals
Confirm The Order
What Sort Of Things Could We Say When Confirming The Order?
Negative Buying Signals
Objective
Silent Signals
Spoken Signals
Offering Alternatives
Objective
Situations And Possible Solutions
Overcoming Hesitation
Objective
How To Overcome Hesitation
How To Encourage Guests To Buy
Language
Don’t Be Pushy
Checking Satisfaction
Objective
Timing
Check How Often
Language
What To Do If Guest Is Unhappy ?
Get ready to be handed all the comprehensive service assessment, performance guide, tricks
and techniques of up-selling skills for you to be able to train, operate, run and build a good F&B Establishment
BUY it Now !
* Customers are not allow to sell this ebook without the consent of the Author
(We reserve the right to end this "Limited Time" pricing at anytime without warning.)
