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