| 000 -LEADER |
|---|
| fixed length control field |
04519nam a22003137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20260314104642.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
260314b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781984689146 [paperback] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 110 ## - MAIN ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-Learning. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Core concepts in hospitality and tourism : |
| Remainder of title |
restaurant service basics / |
| Statement of responsibility, etc |
3G E-Learning |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New York, N.Y. : |
| Name of publisher, distributor, etc |
3G E-Learning LLC, |
| Date of publication, distribution, etc |
c2024. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
250 pages : |
| Other physical details |
colored illustrations ; |
| Dimensions |
25.5 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1 The waiter — 2 Table setting — 3 Service and guest relations — 4 Safety, sanitation and emergency procedures — 5 Handling services using technology — 6 Wine and bar service — 7 Managing a restaurant staff — Index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"The role of restaurant service in the hospitality industry is crucial as it directly impacts a guest’s dining experience. Not only does it involve taking orders and delivering food, but it also encompasses creating a welcoming atmosphere, addressing guests’ needs and concerns, and ensuring overall customer satisfaction. Hospitality establishments, such as restaurants, rely on their service staff to provide exceptional service to their patrons. The servers act as ambassadors for the establishment, representing its values and standards through their interactions with customers. They have the responsibility of establishing a warm and inviting environment by greeting guests warmly upon arrival and making them feel comfortable throughout their dining experience. Furthermore, restaurant service involves effectively communicating with guests to understand their preferences, allergies or dietary restrictions. This information helps develop personalized suggestions or recommendations that meet guests’ specific requirements while providing an enjoyable culinary journey. Beyond the art of serving food gracefully from kitchen-to-table lays attention to detail—ensuring meals are delivered promptly to prevent any delays in service. Restaurant service also entails knowledge about the menu items being offered - including ingredients used in each dish as well as preparation methods - allowing servers to confidently answer any questions customers may have about the fare they are ordering. Additionally, good communication skills enable effective collaboration between front-of-house staff (servers) and back-of-house staff (chefs), facilitating smooth operations within the establishment. Moreover, enhancing customers’ gastronomic experience often includes various upselling techniques employed by servers trained to suggest additional veggie sides with main entrees or recommend pairings like wine with certain dishes – not to be intrusive but provide options that could complement one’s meal choices; however understanding boundaries is equally important so as not make guests feel pressured into spending more than desired. Beyond ensuring quality food delivery & accurate billing comprise other critical aspects albeit less glamorous elements awaiting attention: ensuring cleanliness & hygiene throughout spaces frequented by diners maintaining proper levels waste removal crisp linen-setting tables adding decorative touches strategically - before even opening doors anticipated guests - each aspect crucial making first impressions count understanding account enjoy showing returning patronage those who chance upon establishment marvel at positive experiences just pass flattering words fellow individuals appreciating atmosphere services alike.<br/><br/>Core Concepts in Restaurant Service Basics 2nd edition is an essential resource for anyone interested in the restaurant industry. With its comprehensive coverage of key principles and practices, this book provides readers with a solid foundation in restaurant service. From understanding customer preferences to mastering table settings, every aspect of quality service is explored. Moreover, this second edition offers updated content that reflects the evolving dynamics of today’s dining experiences.<br/>" —Preface |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Adult |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
Osorno, Rene |
| Department |
College of Hospitality Management |
| Subject Category |
Hospitality Management |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jlan-Sheng, |
| Relator term |
editor. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Book |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Gian [new] |
| Date encoded |
03/14/2026 |
