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Restaurant Service Basics, Dahmer, Sondra J.,Kahl, Kurt W., Book
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Restaurant Service Basics by Sondra J. Dahmer and Kurt W. Kahl is a textbook focusing on the subjects of technology, engineering, business, and economics, specifically in the food science, hospitality, and travel & tourism industries. Published by Wiley & Sons, Inc., this 208-page trade paperback covers essential topics in restaurant service, providing valuable insights for students and professionals in the field. With a publication year of 2009, this book serves as a comprehensive resource for understanding the complexities of restaurant service operations and management.
Daily Cleaning: Use a soft brush or damp cloth to gently wipe away dirt. Avoid harsh chemicals. For mesh areas, use diluted mild detergent and a soft brush.
Drying: Air dry in a cool, shaded place after cleaning. Avoid direct sunlight or high heat, which can cause fading and glue deterioration.
Storage: Stuff with paper to maintain shape when not in use. Store in a dry, ventilated area to prevent mold. Rotate between multiple pairs to extend lifespan.
Usage Notes: Designed for basketball. Not recommended for hiking, long-distance running, or other specialized sports where different performance features are required.