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

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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.

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Product Details

  • ISBN-13: 9780470197400
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 4/27/2009
  • Edition number: 2
  • Pages: 304
  • Sales rank: 351,392
  • Product dimensions: 7.50 (w) x 9.00 (h) x 0.70 (d)

Meet 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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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted July 13, 2005

    verging on out of date

    I liked the content of this book, especially the 'front Door' section because i was just moved to a Maitre d'position from the floor. My qualm with the book is that all the pictures and all the equipment they're using looks like it came from the 80's. A book published in 2001 by a leading culinary school should have the most advanced equipment and nicest photos.

    1 out of 1 people found this review helpful.

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