TAILIEUCHUNG - Lecture Remarkable service: Chapter 5 - The Culinary Institute of America

The learning objectives for this chapter include: Explain how to obtain an alcoholic beverage license, identify factors to consider when developing the design and layout of a bar, list guidelines for suggesting wines to accompany menu items, | Chapter 5 Reservations and Waiting Lists Learning Objectives Explain the advantages and disadvantages of reservation policies. Discuss how to handle special requests during the reservation process. Discuss how to create and manage waiting lists. Most restaurants want to have a reasonable estimate of how many diners to expect on a given day. Factors to consider when determining whether to take reservations: Style of restaurant Number of seats Projected covers per night Popularity Other factors, like location, proximity to event spaces, etc. Reservations A large, casual restaurant tends to turn tables faster, and usually has a table coming available soon; thus, reservations might not be necessary. The more famous or visible a restaurant or restaurateur, the higher the demand for tables. 3 Different establishments have different reservation systems: Reservation book, pencil, and paper method Computer spreadsheet Computer programs designed to track reservations Participation in external .

• Ẩm thực
• Remarkable service
• Lecture Remarkable service
• Practical service skills
• Foodservice operations
• Tangible service skills
• Anticipating customer needs
• Ebook Remarkable service
• Beverage service
• Wine service
• Special service challenges
• Cocktail services
• Wine serving aids
• Banquet service
• Remarkable banquet service
• Lecture Remarkable banquet service
• Planning for banquets
• Managing specific events
• Beverage service for banquets