Hospitality, Food & Beverage Service
Guest Service in the Hospitality Industry
Taking care of the customer is the heart of the hospitality business. Doing so means understanding and anticipating what the customer needs and then knowing how to meet and exceed those needs. Adopting an approach with insights from all areas of hospitality, Guest Service in the Hospitality Industry explores the intricacies of quality guest service with solid and proven concepts across the industry. By providing several frameworks for thought, this book opens readers' minds to the idea of taking care of the guest. Integrating quality service into the identity and individual operations of the overall business is the key to success in the hospitality industry. Guest Service in the Hospitality Industry prepares hospitality managers to meet and exceed guests' expectations through quality service that is evident in all of the operation, its people, and its plan.
Key Concepts in Hospitality Management
This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world.
The Theory of Hospitality and Catering
Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as hospitality management and culinary arts students.
The Waiter's Handbook
A valuable manual for trainee waiters and a useful reference for people with experience in the profession
Restaurant service basics
An excellent training tool that considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions.
Where to look on the shelves
Use the Dewey numbers to find books at the Ōtara Campus library.
| Food safety | 363.192 |
| Nutrition | 613.2 |
| Cooking | 641 |
| Wine | 641.22 |
| Coffee | 641.3373 |
| Cocktails | 641.875 |
| Menu planning & table service | 642 |
| Food service | 647.95 |
Online Texts
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Waiter and Waitress Wait Staff Training Handbook by Packed with new information, the revised edition of this best-selling manual was designed for use by all food service serving staff members. The guide covers all aspect of customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. Step-by-step instructions cover hosting, seating guests, taking/filling orders, loading/unloading trays, table side service, setting an elegant table, folding napkins, promoting specials, upselling, handling problems, difficult customers, tips and taxes, and handling the check and money.Dewey Number: OnlinePublication Date: 2015 -
Food and beverage management by Dewey Number: eBookPublication Date: 2018Find print copies on the shelf at 647.95068 DAV -
Cocktail making and presentation by Vodka Chi Chi Lone Tree Serve Immediately Fruit Banana Daiquiri Thirst Quenching Cocktails Dry Cocktails Hot Cocktails Madras Special Making Juices Mixed Salad Fragrant Fruits Peachy Pleasure Cinnamon Squash Fresh Orange Squash Fire and Ice Cool Chocolate Float Foaming Citrus Eggnog Fruit-Based CocktailsDewey Number: eBookPublication Date: 2009
Articles
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Hospitality and Tourism Complete This link opens in a new window
Provides information on hospitality, tourism, food and beverage management, and hotel management.
