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Basics in Service - Volume 1

Product#: 978-3-906121-35-2
CHF 86.00
+ shipping costs


01. edition 2019
316 pages four-coloured
incl. additional digital package and e-book

We want to inspire our guests! Living hospitality is not an empty word - it inspires not only guests, but also employees. This, however, requires a new service philosophy that focuses on the guest: What does the guest expect? What can I surprise him with in a positive way?

This book clearly shows how to move confidently in the gastronomic arena. An attractive professional outfit, a carefully laid table and correct service are among the basics of restaurant staff. Everything that goes beyond this - the so-called attention to detail - makes the service perfect and contributes to the guests becoming a fan community. Key qualifications such as teamwork, conflict and communication skills are therefore indispensable.

This book offers numerous exercises and many practical tips that help guests to present themselves safely and to cope with situations in which good linguistic expression is required.

Nutrition and Food is a volume in the textbook series for the restaurant profession:
Volume 1: Service basics / CHF 86
Volume 2: Nutrition and food / CHF 79
Volume 3: Sommelier / CHF 68
Volume 4: Barkeeper / CHF 68
Volume 5: Barista / CHF 68
Volume 6: Chef de rang / CHF 79