ISBN-10:
0470197404
ISBN-13:
9780470197400
Pub. Date:
04/27/2009
Publisher:
Wiley
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners / Edition 2

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners / Edition 2

by The Culinary Institute of America (CIA)
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Overview

As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong.

Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.

Product Details

ISBN-13: 9780470197400
Publisher: Wiley
Publication date: 04/27/2009
Pages: 304
Product dimensions: 7.50(w) x 9.00(h) x 0.70(d)

About the Author

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.

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Table of Contents

FOREWORD.

CHAPTER 1 The Principles of Remarkable Service.

CHAPTER 2 The History and Traditions of Professional Table Service.

CHAPTER 3 Styles of Table Service.

CHAPTER 4 Reservations, Greeting, and Seating the Guest.

CHAPTER 5 Preparing and Setting Up for Service.

CHAPTER 6 Serving Guests.

CHAPTER 7 Beverage Service.

CHAPTER 8 Wine Service.

CHAPTER 9 Banquet Service for Special Functions.

CHAPTER 10 Tableside Service.

CHAPTER 11 A Clean and Safe Dining Room.

APPENDIX.

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