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    Michelle Arce Vinarao
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    This document provides references for 7 sources on the topics of restaurant service, food and beverage service management, and hospitality. The references are books published between 2004-2010 that cover topics such as waiter training, restaurant service basics, service operations management, presenting foodservice, essential food and beverage service skills, hospitality introduction, and delivering quality service.

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    This document provides references for 7 sources on the topics of restaurant service, food and beverage service management, and hospitality. The references are books published between 2004-2010 that cover topics such as waiter training, restaurant service basics, service operations management, presenting foodservice, essential food and beverage service skills, hospitality introduction, and delivering quality service.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    5 views1 page

    Book References

    Uploaded by

    Michelle Arce Vinarao
    This document provides references for 7 sources on the topics of restaurant service, food and beverage service management, and hospitality. The references are books published between 2004-2010 that cover topics such as waiter training, restaurant service basics, service operations management, presenting foodservice, essential food and beverage service skills, hospitality introduction, and delivering quality service.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    References

    Arduser, L. a. (2004). The Waiter and Waitress and Waitstaff Training Handbook: A Complete Guide to
    the Proper Steps in Service for Food and Beverage Employees. Atlantic Publishing Group Inc.

    Dahmer, S. a. (2008). Restaurant Service Basics. Wiley.

    Johnston, R. a. (2008). Service Operations Management. Pearson Education.

    Kotschevar, L. a. (2006). Presenting Service: The Ultimate Guide for the Foodservice Professional. Wiley.

    Lilicrap, D. a. (2010). Essential Food and Beverage Service: Levels 1 and 2.

    Walker, J. R. (2008). Introduction to Hospitality. Prentice Hall.

    Zeithaml, V. A. (2009). Delivering Qualitiy Service. Free Press.

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