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Food Service, Safety, and Sanitation Recommended titles
by Mike Kirkham, Peggy Weiss, Bill Crawford Ten Speed Press, 2002. 160 pp.
"In this indispensable training manual, Mike Kirkham, Peggy Weiss, and Bill Crawford draw from more than 40 years of restaurant experience to present a succinct, highly informative guide to the art and science of waiting tables. ... Brimming with professional tips, on-the-job advice, and practical definitions, this handbook covers all the essentials of waiting, including wine service etiquette, fine-dining protocol, and the dos and don’ts of dealing with difficult customers. Whether you’re a first-time waiter, an experienced server hoping to move to a more prestigious establishment, a manager seeking an accessible training guide, or a foodie craving the definitive word on proper service, THE WAITING GAME has it all. " -- book description
by Lora Arduser, Douglas R. Brown Atlantic Publishing Company, 2004. 284pp.
"This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. The detailed performance of each position is described for different types of establishments, and all types of service including French, American, English, Russian, Family-Style and Banquet. It provides step-by-step instructions ... It also features a chapter devoted exclusively to food safety and sanitation. Whether it's your first day on the job or you are a twenty year veteran you are bound to learn alot. Food service managers will find this book to be an excellent foundation for your organizations training program." --book description
by Ed Lawler, Edmund Lawler, Charlie Trotter Ten Speed Press, 2001. 233pp.
In Lessons in Service, journalist Edmund Lawler reveals the secrets behind Trotter’s unequaled success and shows other businesses how to improve their levels of service. From unconventional motivational techniques, staff empowerment, and mentoring to role playing, pre-service meetings, and an obsessive pursuit of excellence—Trotter leaves nothing to chance. The service is a nightly ballet that leaves guests feeling pampered, educated, and of course, wonderfully satisfied. Follow the advice of Charlie Trotter, and no matter what your business,! your customers will keep coming back again and again. -- book description
by Norman G. Marriott Aspen Publishers, Inc., 4th ed., 1995. 357 pp.
"An updated and expanded text-reference that provides students and food industry personnel with the information necessary to ensure hygienic practices in food production. It discusses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effectiveness of monitoring sanitation. It also provides specific directions for applying these fundamentals to attain hygienic conditions in various food processing and food preparation facilities." -- Book News
by Nancy Rue, Richard Linton, David Zachary McSwane Prentice Hall, 3rd ed., 2000. 438 pp.
"A text for those who work with food in any capacity. Coverage includes food safety and sanitation management, factors that affect foodborne illness, environmental sanitation, accident prevention, and food safety regulations. Includes chapter objectives and summaries, case studies, quizes, and discussion questions. This edition includes new vignettes and new references, including web sites. McSwane is associate professor of public and environmental affairs at Indiana University." -- Book News
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