At Your Service: A Hands-on Guide to the Professional Dining Room / Edition 2 by The Culinary Institute of America (CIA), John W. Fischer | | 9780764557477 | Paperback | Barnes & Noble
At Your Service: A Hands-on Guide to the Professional Dining Room / Edition 2

At Your Service: A Hands-on Guide to the Professional Dining Room / Edition 2

by The Culinary Institute of America (CIA), John W. Fischer
     
 

ISBN-10: 0764557475

ISBN-13: 9780764557477

Pub. Date: 08/15/2005

Publisher: Wiley

"The nation's most influential training school for professional cooks."
Time magazine

The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations

In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service

Overview

"The nation's most influential training school for professional cooks."
Time magazine

The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations

In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, At Your Service is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling.

The book includes:

  • Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants
  • Sidebars and real-life anecdotes from industry professionals to reinforce the principles of good service
  • Effective ways to address staffing challenges Ideas to enhance the relationship between the front and back of the house
  • Sixty-four photographs of dining room service and techniques
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

Product Details

ISBN-13:
9780764557477
Publisher:
Wiley
Publication date:
08/15/2005
Pages:
224
Product dimensions:
7.06(w) x 9.14(h) x 0.53(d)

Table of Contents

Chapter 1: The Basics of Hospitality and Service.

Chapter 2: The Relationship Between the Front and the Back of the House.

Chapter 3: The Front Door.

Chapter 4: Preparation for Service.

Chapter 5: Serving Guests: The Main Event.

Chapter 6: Tableside Cooking.

Chapter 7: Beverage Service.

Chapter 8: Staffing Challenges.

Chapter 9: Taking Care of Business.

Chapter 10: It's Going to Happen: Handling Emergencies.

Glossary.

Resources.

Index.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >