Cover image for Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners
Title:
Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners
Author:
Culinary Institute of America.
Publication Information:
New York : Wiley, [2001]

©2001
Physical Description:
xii, 285 pages : illustrations ; 24 cm
Language:
English
Added Corporate Author:
Electronic Access:
Table of Contents http://www.loc.gov/catdir/toc/onix06/00023097.html
ISBN:
9780471380221
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX911.3.M27 R453 2001 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

The Culinary Institute has produced a clearly written, well-illustrated guide to restaurant service that also includes details of food and dining history to make this an unusually interesting didactic work. The text is designed for fine restaurants of all types, where diners are seated.


Author Notes

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.


Table of Contents

Tim Zagat
Forewordp. VII
Introductionp. IX
Chapter 1 The Nine Basic Principles of Hospitality and Servicep. 1
Chapter 2 Styles of Table Service: Classic to Modernp. 21
Chapter 3 Dining Room Organization and Personnelp. 39
Chapter 4 The Front Doorp. 49
Chapter 5 Getting Ready for Servicep. 73
Chapter 6 Serving Guests: The Main Eventp. 103
Chapter 7 Beverage Servicep. 123
Chapter 8 Wine Servicep. 137
Chapter 9 Farewellsp. 159
Chapter 10 Special Service Challengesp. 173
Chapter 11 Special Functionsp. 183
Chapter 12 Money Handling: Taking Care of Businessp. 193
Chapter 13 Safety and Sanitationp. 205
Afterwordp. 219
Appendix Ap. 221
Glossary of Technical Terms
Frequently Confused Culinary Terms
Glossary of Restaurant Slang Terms
Appendix Bp. 257
Sample Forms
Bibliographyp. 265
Periodicals
Government, Trade, and Professional Groups
Internet Sources
Recommended Videotapes
Indexp. 277

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