An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.

《餐厅服务基础》第二版是一个优秀的培训工具，适用于酒店管理课程和在职餐厅经理，它考虑了从正式到休闲的整个用餐体验。循序渐进的说明引导读者了解服务功能。详细解释了法式、美式、英式、俄式、家庭式和宴会等不同类型的服务，以及普遍重要的安全、卫生和应急程序。本书第二版的特点是章末项目结合了现实生活中的情况，并加强了对服务点和其他技术在餐馆中的应用。