 The
Professional Waiter
4th Edition
It seems hardly possible that it is over fifteen years
since we first published "The Professional Waiter". In
that time so much has happened in the hospitality industry that
it is almost impossible to keep up. Dining out/Eating out trends
have changed but the basic skills a waiter needs i.e. appearance,
attitude, product knowledge and practical skills have not
changed - they have become even more critical to satisfy the
needs of a changing market.
Industry awards have been restructured and minimum training
is now more clearly defined within employee classifications
under these awards.
For these reasons it has been necessary to "update"
our book. After selling many thousands of copies and hearing from
so many people who have given us such positive feedback, a
second edition became essential in 1993. Our third and fourth editions have
taken a new approach in presentation which we feel relates more
directly to modern Australian dining, restaurant and function
needs. The fourth edition was released in 2005.
Australians and overseas visitors have come to accept that
the Australian style of service is unique - more friendly. This
unique service is to be encouraged.
More and more we see people working in bars, restaurants,
resorts and clubs who are giving friendly, professional service.
This gives us a sense of achievement and satisfaction in knowing
that we have contributed to raising professional standards in
food and beverage service. But more importantly we congratulate
the people who make life easier for their
customers by giving that professional service.
The fourth edition is written using "plain English"
with plenty of photographs and diagrams to make the material
even easier for trainees to absorb and for trainers to deliver.
We know you will enjoy learning from this book as much as we
have enjoyed redeveloping it.
What Industry Leaders Say About This
Book
"Peter Howard and Jeffery Puckeridge
have published two excellent manuals showing how to serve food
and run a bar professionally. Restaurateurs and hospitality
supervisors should be compelled to press a copy of both
of these useful publications into the hands of every person
applying for a front-of-house job."
Leo Schofield
The Sydney Morning Herald
"The Professional Bar Attendant and
the Professional Waiter continue to be integral resources for
the training of food and beverage service staff. The
professionalism displayed in the production of both publications
will manifest itself in a more adept hospitality industry
workforce."
John Hart
National Executive Officer,
Restaurant and Catering Association
The Professional Waiter,
4th Edition, 200 ISBN 0957703481 supports the following national
units of competence from the Hospitality Training Package:
THHBFB02B Provide a link between
kitchen and service areas
THHBFB03B Provide food and beverage service
THHBFB04B Provide table service of alcoholic beverages
THHBFB08B Provide room service
THHBFB09B Provide responsible service of
alcohol
THHBFB11B Develop and update food and beverage
knowledge
THHBFB12B Prepare and serve espresso coffee
THHADFB07B Provide silver service
THHADFB06B Provide gueridon service
THHGFA01B Process financial transactions
THHGGA01B Communicate on the telephone
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