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Restaurant Service

Restaurant Service. ProStart Chapter 10. THE TWO DIMENSIONS OF QUALITY SERVICE . Room for. THE ARENA OF QUALITY SERVICE. PROCEDURAL. Improvement. PERSONAL. © William B.Martin . THE FREEZER. Procedural. Personal.

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Restaurant Service

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  1. Restaurant Service ProStart Chapter 10

  2. THE TWO DIMENSIONS OF QUALITY SERVICE Room for THE ARENA OF QUALITY SERVICE PROCEDURAL Improvement PERSONAL © William B.Martin

  3. THE FREEZER Procedural Personal © William B. Martin

  4. THE FACTORY Procedural Personal © William B. Martin

  5. THE FRIENDLY ZOO Procedural Personal © William B.Martin

  6. QUALITY CUSTOMER SERVICE Procedural Personal ©William B. Martin

  7. Table Service • American/German • Plate Service • English • Family Style • French • Cart Service • Russian • Platter Service

  8. Service Styles

  9. TablewareSpoons

  10. TablewareForks

  11. TablewareKnives

  12. Server or Station • Which of the following items should be carried by the server and which should be found at the service station? Matches Corkscrew Menus Pen Water glasses Silverware Condiments Napkins

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