At Your Service: A Hands-On Guide to the Professional Dining Room - Brossura

Culinary Institute Of America; Fischer, John W.

Brossura

ISBN 10: 0471769185 ISBN 13: 9780471769187

Casa editrice: John Wiley & Sons Inc, 2005

Riassunto

The book can be used as a reference guide for a variety of foodservice personnel as well as a text for students.  As competition for the customer's spending dollar has increased, contemporary restaurants must distinguish themselves by training staff to manage the needs of the customer and to offer consistent service.  Service and hospitality mean different things to different foodservice operations, and this book addresses a wide range of mid- and up-scale dining establishments. Chapters cover everything from 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. At Your Service uses real-life anecdotes to teach the basic principles of service and hospitality, and this new edition includes the most updated information on serving customers in the contemporary restaurant world.  

Su questo libro

Informazioni sull?autore

JOHN W. FISCHER teaches advanced table service at The Culinary Institute of America (CIA) and is a Certified Hospitality Educator (C.H.E). A CIA graduate, Mr. Fischer held managerial positions at renowned New York City restaurants such as Rainbow!, Fresco by Scotto, Manhattan Ocean Club, Campagna, Hudson River Club, and Mondrian.

Dalla quarta di copertina

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. At Your Service is the comprehensive, contemporary guide to help professionals refine the dining experience. It gives new and veteran servers and their managers fresh insight, ideas, skills, and confidence for running a successful front-of-the-houseoperation: 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

Dettagli dell'edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 2005
• Lingua: Inglese
• ISBN 10: 0471769185
• ISBN 13: 9780471769187
• Rilegatura: Copertina flessibile
• Numero di pagine: 210
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile