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" Remarkable service / "
the Culinary Institute of America.
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BL
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| Record Number
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839711
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| Title & Author
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Remarkable service /\ the Culinary Institute of America.
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| Edition Statement
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Third edition.
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| Publication Statement
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Hoboken, NJ :: John Wiley & Sons Inc.,, 2014.
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| Page. NO
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xiv, 290 pages :: illustrations ;; 24 cm
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| ISBN
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1118116879
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: 9781118116876
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| Notes
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Includes index.
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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The principles of remarkable service -- Styles of service -- A clean and safe dining room -- Preparing and maintaining the dining room for remarkable service -- Reservations and waiting lists -- Serving guests -- Beverage service -- Wine service -- Banquet service in the restaurant -- Remarkable service interactions.
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| Abstract
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"Transforming service into extraordinary guest experiences--with repeat business the reward. For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also 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, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals "--
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| Subject
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Food service management.
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| Subject
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COOKING-- Methods-- Professional.
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| Subject
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Dukning.
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| Subject
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Food service management.
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| Subject
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Servering.
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| Dewey Classification
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647.95068
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| LC Classification
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TX911.3.M27R453 2014
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| NLM classification
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CKB068000bisacsh
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CKB068000.bisacsh
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Qcaikssb/8
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| Added Entry
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Culinary Institute of America.
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