Table of Contents
Week #1: Introduction to Restaurant Service
- Anderson, W. & Westcott, M. (Eds.). (2020). Introduction to Tourism and Hospitality in B.C. – 2nd Edition. Victoria, B.C.: BC campus. Retrieved from https://opentextbc.ca/introtourism2e/ Chapters 4 & 6
- French service
- Russian service
- Napkin folds video
- How to use spoon and fork to serve food
Week# 2 Sanitation
- Park, Haeik and Almanza, Barbara (2015) “Consumers’ Reactions to Sanitation in Casual Dining, Quick-Service, and Fine Dining Restaurants,” Hospitality Review: Vol. 31: Iss. 4, Article 10. Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol31/iss4/10
- New York Health Department Restaurant Rating Map
Week #3 Impact of Restaurant Critic/Dinner Table Setup/Coffee Service
- Heiman, Rob L. (1997) “The Impact of the Restaurant Critic,” Hospitality Review: Vol. 15 : Iss. 2 , Article 10. Available at: https://digitalcommons.fiu.edu/hospitalityreview/vol15/iss2/10
- How to carry a tray
- Correct way to lay a dinner table
- Ristretto/Coffee Cart
Week# 4 Wine Service
Week# 5 Customer Service
- DiPietro, Robin B. and Gregory, Susan (2013) “A Comparative Study of Customer Perceptions Regarding Green Restaurant Practices: Fast Food vs. Upscale Casual,” Hospitality Review: Vol. 30 : Iss. 1 , Article 1. Available at: https://digitalcommons.fiu.edu/hospitalityreview/vol30/iss1/1
- A Restaurant with no leftovers
Week# 6 Table Management
Week #7 Banquet Service
Week# 8 Dining Etiquette
Week #9 Serving Courses
Week #10 Sequence of Service
Week#11 Reservations and Host/Hostess Training
- Vocational training: Catering Service
- At the restaurant: Taking a reservation on the phone-Reading and Listening Practice .https://www.oercommons.org/courseware/lesson/67263
- Hostess/host training
- Opentable reservation system training
Week#13 Restaurant Server Training
Week #14 Point of Sale Training
Week #15 Employee Retention
Library sources for service analysis project
- Find resources at research guide.
