عنوان

Remarkable service /

(Number (ISBN

1118116879

(Number (ISBN

9781118116876

Title Proper

Remarkable service /

General Material Designation

[Book]

First Statement of Responsibility

the Culinary Institute of America.

Edition Statement

Third edition.

Place of Publication, Distribution, etc.

Hoboken, NJ :

Name of Publisher, Distributor, etc.

John Wiley & Sons Inc.,

Date of Publication, Distribution, etc.

2014.

Specific Material Designation and Extent of Item

xiv, 290 pages :

Other Physical Details

illustrations ;

Dimensions

24 cm

Text of Note

Includes index.

Text of Note

Includes bibliographical references and index.

Text of Note

The principles of remarkable service -- Styles of service -- A clean and safe dining room -- Preparing and maintaining the dining room for remarkable service -- Reservations and waiting lists -- Serving guests -- Beverage service -- Wine service -- Banquet service in the restaurant -- Remarkable service interactions.

0

Text of Note

"Transforming service into extraordinary guest experiences--with repeat business the reward. For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also 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, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals "--

Source for Acquisition/Subscription Address

John Wiley & Sons Inc, Order Processing Dept 432 Elizabeth Ave, Somerset, NJ, USA, 08875, (732)4694400

Title

Remarkable service.

International Standard Book Number

9781118805404

Food service management.

COOKING-- Methods-- Professional.

Dukning.

Food service management.

Servering.

Number

Edition

Class number

Book number

Class number

Class number

Class number

System Code

System Code

System Code

Culinary Institute of America.

Date of Transaction

20200822151518.0

Cataloguing Rules (Descriptive Conventions))

rda

Electronic name

[Book]

Y