The aim and purpose are to create a restaurant concept and bring it into being, a concept that fit a definite market, a concept better suites to their market than that presented by competing restaurant. Our goal and vision in writing this book is for the service profession to become as respected as the culinary profession in the industry.

Excellent dining room and banquet service knowledge demonstrates confidence and utilize skills that will lead to rapid job advancement in the career. Throughout these chapters, we have realized and recognized the importance of great service, which we define as competency and friendliness. Service skills, along with math and culinary skills are an essential part of the equation that makes a food service operation a success. We want to emphasize that there are to operating a successful food service operation than putting quality food before the guest.

still life with wine, beer, traditional food, cheese and sausages