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

Front Cover
John Wiley & Sons, May 4, 2009 - Cooking - 304 pages
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.

 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

The History and Traditions
18
CHAPTER 3
24
Styles of Table Service
30
CHAPTER 4
42
Reservations Greeting and Seating
58
CHAPTER 5
96
CHAPTER 6
132
CHAPTER 7
172
CHAPTER 8
196
CHAPTER 9
222
Tableside Service 236
234
CHAPTER 11
252
APPENDIX
267
Culinary Terms
273
Index
289
Copyright

Common terms and phrases

About the author (2009)

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.

Bibliographic information