 At Your Service: A Hands-On Guide to the Professional Dining Room
ISBN: 978-0-7645-5747-7
Paperback
224 pages
September 2005
US $29.95
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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.
Glossary.
Resources.
Index.
