Manchester Metropolitan University's Research Repository

    The importance of waiting staff in restaurant service

    Pratten, John D. (2003) The importance of waiting staff in restaurant service. British food journal, 105 (11). pp. 823-834. ISSN 0007-070X

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    This study seeks to examine one of the keys to a successful restaurant – the waiting staff. Their backgrounds are investigated, together with the skills and expertise which they are expected to possess by employers and customers. This is compared to the training offered, so that recommendations can be made to the trade about the role of the waiter and waitress in the process of food enjoyment. A range of eating establishments are considered, and the views of the proprietors, their staff and customers taken, so as to offer the views of those involved.

    Impact and Reach


    Activity Overview
    6 month trend
    6 month trend

    Additional statistics for this dataset are available via IRStats2.


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