Contemporary's make your mark in food service /
Make your mark in food service
Phyllis Pogrund, Rosemary Grebel.
- Chicago, Ill. : Contemporary Books, 1997.
- 124 p. : ill. ; 28 cm.
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