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

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

ISBN:

9780471380221

Título:

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

Autor:

Culinary Institute of America.

Información de la publicación:

New York : John Wiley & Sons, 2001.

Descripción física:

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

Término del tema:

Food service management.

Autor corporativo añadido:

Culinary Institute of America.

Formato:

Libros

Fecha de publicación:

2001

WAIT_PUBINFO:

New York : John Wiley & Sons, 2001.

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Signatura topográfica	Tipo de material	Copia	Ubicación de estante	Estado
647.95 REM	Book	1	Standard shelving location	Búsqueda… Desconocido

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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.

Notas del autor

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.

Tabla de contenido

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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Notas del autor

Tabla de contenido