About This Chapter
Restaurant Service Overview - Chapter Summary
For an overview of restaurant services, check out these short and informative food service industry lessons. Our expert instructors explain how restaurants serve their customers and what training requirements are needed for customer service workers. You'll also examine different styles of restaurant service. Study at any time that fits your schedule, and take the lesson quizzes to make sure you've fully grasped the material. After completing the chapter, you should be able to:
- Outline the service sequence that's used in restaurants, including seating, taking orders, cleaning, billing, etc.
- Identify restaurant customer service standards and training requirements
- Explain restaurant service etiquette
- Differentiate between various styles and types of restaurant service
1. Sequence of Service in Restaurants
In this lesson, we discuss the sequence of events of service in restaurants. Learn how following this process helps restaurants provide quality customer experiences.
2. Restaurant Customer Service: Standards & Examples
This lesson will review some of the standards restaurants can implement to promote excellent customer service. We'll also explore the do's and don'ts in setting standards for restaurant customer service.
3. Working in Restaurant Customer Service: Tips & Training
Working in a restaurant requires a unique set of skills and training. This lesson will take a look at customer service tips for restaurants and training.
4. Restaurant Service: Standards, Etiquette & Training
Restaurant service quality is as important to a business as the taste of the food coming from the kitchen. In this lesson, you'll learn more about standards, etiquette, and training for restaurant service.
5. Restaurant Service: Styles & Types
This lesson reviews the various styles and types of restaurants by defining what style and type mean in the restaurant industry. It then provides examples of each style and type.
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Other chapters within the Hospitality 309: Food & Beverage Service & Operations course
- Intro to Food & Beverage Operations
- Feasibility Planning for the Restaurant Industry
- Marketing Fundamentals for Restaurants
- Menu Planning Basics
- Food & Beverage Costs & Purchasing
- Food & Beverage Pricing Methods
- Food & Beverage Storage
- Inventory Control for Food & Beverage Services
- Restaurant Food Production
- Food Preparation Basics
- Food Preparation Safety
- Types of Restaurant Service
- Serving Alcoholic Beverages
- Restaurant Design & Equipment Selection
- Financial Management for Food Service
- Food & Beverage Industry Trends
- Required Assignments for Hospitality 309