TY - BOOK AU - Pogrund,Phyllis AU - Grebel,Rosemary TI - Contemporary's make your mark in food service SN - 0809209071 (pbk.) U1 - 338.4764795 22 PY - 1997/// CY - Chicago, Ill. PB - Contemporary Books KW - Food service KW - Study and teaching N1 - 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 ER -