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At Your Service 2ND Edition Hands on Guide To Professi

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At Your Service 2ND Edition Hands on Guide To Professi Cover

 

Synopses & Reviews

Please note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.

Publisher Comments:

"The nation's most influential training school for professional cooks."

Time magazine

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. From the renowned Culinary Institute of America, At Your Service is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: 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

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.

Synopsis:

From the renowned Culinary Institute of America comes At Your Service, a guide foodservice professionals can rely on to develop and improve both hospitality and service to achieve exceptional results in mid- and upscale-dining establishments. Through lively and engaging discussions, readers will learn the ins and outs of running a successful front of the house operation: taking reservations and greeting guests, basic service, tableside service, beverage service, and building and maintaining a good relationship between the front and the back of the house. Real-life situations and industry anecdotes also cover potential problems and challenges that all restaurants are sure to face.

About the Author

JOHN W. FISCHER teaches advanced table service at The Culinary Institute of America 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.

Table of Contents

Chapter 1: The Basics of Hospitality and Service.

Chapter 2: The Relationship Between the Front and the Back of the House.

Chapter 3: The Front Door.

Chapter 4: Preparation for Service.

Chapter 5: Serving Guests: The Main Event.

Chapter 6: Tableside Cooking.

Chapter 7: Beverage Service.

Chapter 8: Staffing Challenges.

Chapter 9: Taking Care of Business.

Chapter 10: It's Going to Happen: Handling Emergencies.

Glossary.

Resources.

Index.

Product Details

ISBN:
9780764557477
Subtitle:
A Hands-On Guide to the Professional Dining Room
Author:
Culinary Institute
Author:
Culinary Institute of America
Author:
Fischer, John W.
Author:
The Culinary Institute of America
Author:
The Culinary Institute of America (CIA)
Publisher:
Wiley
Subject:
Food service
Subject:
Customer Service
Subject:
Restaurants
Subject:
Methods - Professional
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Customer relations
Subject:
Business Writing
Subject:
Professional
Subject:
Restaurant & Food Service Management
Copyright:
Edition Number:
2
Publication Date:
20050909
Binding:
Electronic book text in proprietary or open standard format
Language:
English
Illustrations:
Y
Pages:
224
Dimensions:
9.06x7.12x.55 in. .94 lbs.

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Related Subjects


Business » Customer Service
Business » General
Business » Management
Business » Writing
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Health and Self-Help » Self-Help » General
Textbooks » General
Travel » General

At Your Service 2ND Edition Hands on Guide To Professi Used Trade Paper
0 stars - 0 reviews
$15.00 In Stock
Product details 224 pages John Wiley & Sons - English 9780764557477 Reviews:
"Synopsis" by , From the renowned Culinary Institute of America comes At Your Service, a guide foodservice professionals can rely on to develop and improve both hospitality and service to achieve exceptional results in mid- and upscale-dining establishments. Through lively and engaging discussions, readers will learn the ins and outs of running a successful front of the house operation: taking reservations and greeting guests, basic service, tableside service, beverage service, and building and maintaining a good relationship between the front and the back of the house. Real-life situations and industry anecdotes also cover potential problems and challenges that all restaurants are sure to face.
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