Remarkable service : [a guide to winning and keeping customers for servers, managers, and restaurant owners / The Culinary Institute of America.
Material type:
TextPublisher: Hoboken, N.J. : John Wiley & Sons, [2009]Copyright date: ©2009Edition: Second editionDescription: ix, 294 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 0470197404
- 9780470197400
- 647.95068 22
- TX911.3.M27 R453 2009
Contents:
1. The Principles of Remarkable Service -- 2. The History and Traditions of Professional Table Service -- 3. Styles of Table Service -- 4. Reservations, Greeting, and Seating the Guest -- 5. Preparing and Setting Up for Service -- 6. Serving Guests -- 7. Beverage Service -- 8. Wine Service -- 9. Banquet Service for Special Functions -- 10. Tableside Service -- 11. A Clean and Safe Dining Room.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 647.95068 REM (Browse shelf(Opens below)) | 1 | Available | A455890B |
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Subtitle from cover.
Includes bibliographical references (pages 278-288) and index.
1. The Principles of Remarkable Service -- 2. The History and Traditions of Professional Table Service -- 3. Styles of Table Service -- 4. Reservations, Greeting, and Seating the Guest -- 5. Preparing and Setting Up for Service -- 6. Serving Guests -- 7. Beverage Service -- 8. Wine Service -- 9. Banquet Service for Special Functions -- 10. Tableside Service -- 11. A Clean and Safe Dining Room.
Machine converted from AACR2 source record.
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