Wiley::At Your Service: A Hands-On Guide to the Professional Dining Room

Related Subjects

Join a Culinary & Hospitality Mailing List. Exclusive offers, news and more.

Related Titles

Food Service Operations & Management

Food Service Manual for Health Care Institutions, 3rd Edition

by Ruby Parker Puckett, American Society for Healthcare Food Service Administrators, Carlton Green (Foreword by)

Managing Food Industry Waste: Common Sense Methods for Food Processors

by Robert R. Zall

Accelerating New Food Product Design and Development

by Jacqueline H. Beckley (Editor), M. Michele Foley (Editor), Elizabeth J. Topp (Editor), Jack C. Huang (Editor), Prinyawiwatkul Witoon (Editor)

Food and Agricultural Wastewater Utilization and Treatment

by Sean X. Liu

Purchasing for Foodservice, 2nd Edition

by Lynne Nannen Robertson

Food Selection and Preparation: A Laboratory Manual, 2nd Edition

by Frank Conforti

Kosher Food Production, 2nd Edition

by Zushe Yosef Blech

At Your Service: A Hands-On Guide to the Professional Dining Room

The Culinary Institute of America(r)

ISBN: 978-0-7645-5747-7

Paperback

224 pages

September 2005

US $29.95

Add to Cart

This price is valid for United States. Change location to view local pricing and availability.

For Instructors & Students

Visit Wiley's Higher Education Site for:

Supplements
Online Resources
Technology Solutions

Instructors may request an evaluation copy for this title.

Read an Excerpt

Download Acrobat

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.