Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners / Culinary Institute of America.

Cover image for Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners / Culinary Institute of America.

ISBN:

9780471380221

Title:

Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners / Culinary Institute of America.

Author:

Culinary Institute of America.

Publication Information:

New York : John Wiley & Sons, 2001.

Physical Description:

xii, 285 p. : ill. ; 24 cm.

Subject Term:

Food service management.

Added Corporate Author:

Culinary Institute of America.

Format:

Books

Publication Date:

2001

Publication Information:

New York : John Wiley & Sons, 2001.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95 REM	Book	1	Standard shelving location	Searching... Unknown

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.

Tim Zagat

Foreword	p. VII
Introduction	p. IX
Chapter 1 The Nine Basic Principles of Hospitality and Service	p. 1
Chapter 2 Styles of Table Service: Classic to Modern	p. 21
Chapter 3 Dining Room Organization and Personnel	p. 39
Chapter 4 The Front Door	p. 49
Chapter 5 Getting Ready for Service	p. 73
Chapter 6 Serving Guests: The Main Event	p. 103
Chapter 7 Beverage Service	p. 123
Chapter 8 Wine Service	p. 137
Chapter 9 Farewells	p. 159
Chapter 10 Special Service Challenges	p. 173
Chapter 11 Special Functions	p. 183
Chapter 12 Money Handling: Taking Care of Business	p. 193
Chapter 13 Safety and Sanitation	p. 205
Afterword	p. 219
Appendix A	p. 221
Glossary of Technical Terms
Frequently Confused Culinary Terms
Glossary of Restaurant Slang Terms
Appendix B	p. 257
Sample Forms
Bibliography	p. 265
Periodicals
Government, Trade, and Professional Groups
Internet Sources
Recommended Videotapes
Index	p. 277

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Table of Contents