TAILIEUCHUNG - Ebook Restaurant service basics (Second edition): Part 2

Ebook Restaurant service basics (Second edition) - Part 2 presents the following content: Safety, sanitation, and emergency procedures; handling service using technology; wine and bar service. This book will enable readers to develop the consummate service skills required to handle all phases of providing quality service, increasing their tips, and capturing repeat business for the restaurant. This is a great training tool for new servers and a reference tool for veteran servers. | P1: JYS c06 JWBK260/Dahmer July 30, 2008 15:30 Printer: Malloy Lithographers Chapter Six Safety, Sanitation, and Emergency Procedures Objectives After reading this chapter, you will be able to: ✔ Recognize and remedy safety hazards in a restaurant. ✔ Identify and ensure safe food handling practices. ✔ Prepare for and manage emergency situations such as fire, severe weather, or electrical blackouts. ✔ Recognize and react to serious injury or illness of guests. Equally important as knowing good serving techniques and carrying out the duties of your job is using safe and sanitary work routines to protect your guests, coworkers, and yourself from accidents and foodborne illnesses. Being prepared for a quick response in any emergency, such as a fire, severe weather, or an electrical blackout, and knowing what to do for an injury or illness is important to ensure that everything within reason is done for the health and safety of you, your coworkers, and guests. 99 P1: JYS c06 JWBK260/Dahmer 100 July 30, 2008 15:30 CHAPTER 6 Printer: Malloy Lithographers Safety, Sanitation, and Emergency Procedures Safety: Preventing Accidents Accidents are unpredictable, but careful attention to preventing accidents and preparation for quick response to accidents that do happen is important in the restaurant business. Every employee should be mindful of a safe environment. Develop a routine with other servers for a safe restaurant operation. Have a well-stocked first-aid kit, including protective gloves, in case of an accident. Know the proper procedure for handling or working with cleaning substances. Report to management any safety hazards you see so that they can be corrected immediately. Use the following suggestions to make your restaurant a safer place to work or visit: r Wear slip-resistant shoes with low heels. r Pass other workers on the right in the aisles between tables. r Look before pushing open a door so you do not bump into someone on the other side. Pull,

• Du lịch
• Restaurant service
• Ebook Restaurant service basics
• Dịch vụ nhà hàng
• Table service
• Emergency procedures
• Handling service using technology
• Bar service
• Table settings
• Initiating the service
• Serving the meal
• Introduction to management in the hospitality industry
• The hospitality industry
• Food service
• The restaurant business
• Restaurant operations
• Restaurant industry organization
• Food preparation for the professional
• Quantity cookery
• Foodservice kitchens
• Quick service restaurant
• Midscale restaurant
• In flight foodservice kitchen
• Vietnam tourism occupational standards
• Tourist boat service
• Service a guest room
• Prepare the restaurant for food service
• Serve food at table
• Conduct a staff performance review
• Food and beverage service
• The restaurant for food service
• Serve drinks and accompaniments
• Monitor food and beverage service
• Hospitality industry management
• Contemporary popular priced restaurants
• Food service operations
• Chain restaurant systems
• Ebook At your service
• At your service
• English for the travel and tourist industry
• Greeting restaurant guests
• Asking about payment
• Describing tourist attractions
• Dealing with tourists' problem
• executive and spokesperson
• gunman murdered
• fast food restaurant
• require a variety
• leadership approaches
• circumstances
• Hospitality industry
• Hospitality business
• Tourism operations
• Hotel business
• Restaurant business