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"Restaurant service" as a book category covers the art and practice of front-of-house hospitality and the systems that create excellent dining experiences. It includes practical how-to guides for servers, hosts and managers (table service techniques, menu presentation, upselling, reservation and POS systems), service standards and SOPs, training methods, teamwork and shift management, guest relations and conflict resolution, and the differences between casual, fast-casual, and fine-dining protocols. The category also embraces broader topics such as service culture and leadership, customer psychology and experience design, bar and beverage service, health and safety practices, and memoirs or case studies that illuminate real-world restaurant environments. Books in this category are aimed at hospitality students, restaurant owners and staff, and readers interested in the behind-the-scenes workings of dining establishments.

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