Contemporary's make your mark in food service / Phyllis Pogrund, Rosemary Grebel.

Table of Contents

INTRODUCTORY NOTE TO STUDENTS
UNIT 1 FOR HERE OR TO GO
Taking orders at a fast-food counter
Responding politely and appropriately to requests
Understanding rules for personal work habits, hygiene and attitude on the job

UNIT 2 DRIVE UP TO THE WINDOW
Taking orders at a drive-through window
Responding politely to complaints
Asking questions for delivery orders on the telephone

UNIT 3 HOW WOULD YOU LIKE YOUR STEAK
Waiting on customers and taking orders
Describing specials and answering questions about the menu
Recommending menu items
Handling complains about food, service, and the bill

UNIT 4 THE CUSTOMERS COMES FIRST
Checking a server's station
Working as a team other server
Setting a table
Keeping customers satisfied

UNIT 5 DO YOU HAVE A RESERVATION
Greeting customers
Taking Information for a waiting list
Seating customers on a serving line
Taking reservations
Answering questions on the telephone
Etc.

UNIT 6 TAKE YOUR TRAY AND COME THIS WAY
Describing daily specials
Helping customers on a serving line
Keeping the serving line stocked and clean
Serving food properly
Doing side work
Etc.

UNIT 7 SAFETY MATTERS
Recognizing safety hazards in the kitchen
Using knives safely
Putting out kitchen fires

UNIT 8 HOT THINGS HOT, GOLD THINGS COLD
Reading thermometer
Recognizing safe and unsafe temperatures for hot and cold foods
Understanding sanitation rules
Following procedures for cleaning and washing dishes

UNIT 9 I CANT WORK MY SHIFT
Understanding shifts, schedules, and pay periods
Covering shifts
Reporting absence
Identifying valid reasons to miss work
Reporting food contamination

UNIT 10 A NEW MANAGER
Handling a promotion
Learning to delegate responsibilities
Being understanding and polite to workers
Motivating workers with compliment and a wards