Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2nd Edition
CHAPTER 1 The Principles of Remarkable Service.
CHAPTER 2 The History and Traditions of Professional Table Service.
CHAPTER 3 Styles of Table Service.
CHAPTER 4 Reservations, Greeting, and Seating the Guest.
CHAPTER 5 Preparing and Setting Up for Service.
CHAPTER 6 Serving Guests.
CHAPTER 7 Beverage Service.
CHAPTER 8 Wine Service.
CHAPTER 9 Banquet Service for Special Functions.
CHAPTER 10 Tableside Service.
CHAPTER 11 A Clean and Safe Dining Room.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
• Updated industry standards and terminology
• New content on behaviors that define hospitality, hiring new service staff, casual dining, outdoor cafés, start-up basics for all restaurant types, training dining room staff, pre-service scheduling and staff meetings, and serving diners with special needs.
• Includes expert advice on everything from styles of table service to wine service to coffee service to money handling, all accompanied by useful sidebars and detailed photography
· Provides the most current and comprehensive coverage of restaurant service ranging from formal French tableside service to casual American family and buffet style service.
- Includes a history of table service; styles of food service; dining room organization and personnel; reservations; service "mise en place;" food service; beverage service; wine service; special service challenges; handling money; controls and systems; banquets; safety and sanitation.