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| 005 | 20211102092233.0 | ||
| 008 | 091013s2009 njua b 001 0 eng d | ||
| 010 | _a 2009000399 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
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| 035 | _a(ATU)b1159570x | ||
| 035 | _a(OCoLC)244765198 | ||
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_aTX911.3.M27 _bR453 2009 |
| 082 | 0 | 0 |
_a647.95068 _222 |
| 245 | 0 | 0 |
_aRemarkable service : _b[a guide to winning and keeping customers for servers, managers, and restaurant owners / _cThe Culinary Institute of America. |
| 250 | _aSecond edition. | ||
| 264 | 1 |
_aHoboken, N.J. : _bJohn Wiley & Sons, _c[2009] |
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| 264 | 4 | _c©2009 | |
| 300 |
_aix, 294 pages : _billustrations ; _c24 cm |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 500 | _aSubtitle from cover. | ||
| 504 | _aIncludes bibliographical references (pages 278-288) and index. | ||
| 505 | 0 | 0 |
_g1. _tThe Principles of Remarkable Service -- _g2. _tThe History and Traditions of Professional Table Service -- _g3. _tStyles of Table Service -- _g4. _tReservations, Greeting, and Seating the Guest -- _g5. _tPreparing and Setting Up for Service -- _g6. _tServing Guests -- _g7. _tBeverage Service -- _g8. _tWine Service -- _g9. _tBanquet Service for Special Functions -- _g10. _tTableside Service -- _g11. _tA Clean and Safe Dining Room. |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aFood service management. _9318048 |
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| 710 | 2 |
_aCulinary Institute of America. _9312155 |
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