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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010225508 | TX911.3.M27 R45 2009 | Open Access Book | Book | Searching... |
Searching... | 30000010225507 | TX911.3.M27 R45 2009 | Open Access Book | Book | Searching... |
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Summary
Summary
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.
Author Notes
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.
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 |
