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

Fischer, John W.

Couverture souple

ISBN 10 : 0471769185 ISBN 13 : 9780471769187

Editeur : John Wiley & Sons, 2005

Synopsis

The essential guide to the exemplary service and hospitality thatbuild customer loyalty . . . and restaurant reputations

In today′s competitive restaurant environment, culinaryexcellence is not enough. Dining establishments must offer the kindof service that sets them apart. At Your Service is thecomprehensive, contemporary guide to help professionals refine thedining experience. It gives new and veteran servers and theirmanagers fresh insight, ideas, skills, and confidence for running asuccessful front–of–the–houseoperation: taking reservations andgreeting guests, basic service, table–side service, beverageservice, and money handling. The book includes:

• Guidelines to enhance service in a variety of settings, fromformal French establishments to casual American restaurants
• Sidebars and real–life anecdotes from industry professionals toreinforce the principles of good service
• Effective ways to address staffing challenges
• Ideas to enhance the relationship between the front and back ofthe house
• Sixty–four photographs of dining room service andtechniques

A propos du livre

À propos de l'auteur

JOHN W. FISCHER teaches advanced table service at The Culinary Institute of America (CIA) 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.

In today′s competitive restaurant environment, culinaryexcellence is not enough. Dining establishments must offer the kindof service that sets them apart. At Your Service is thecomprehensive, contemporary guide to help professionals refine thedining experience. It gives new and veteran servers and theirmanagers fresh insight, ideas, skills, and confidence for running asuccessful front–of–the–houseoperation: taking reservations andgreeting guests, basic service, table–side service, beverageservice, and money handling. The book includes:

• Guidelines to enhance service in a variety of settings, fromformal French establishments to casual American restaurants
• Sidebars and real–life anecdotes from industry professionals toreinforce the principles of good service
• Effective ways to address staffing challenges
• Ideas to enhance the relationship between the front and back ofthe house
• Sixty–four photographs of dining room service andtechniques

Détails de l'édition

• Éditeur: John Wiley & Sons
• Date d'édition: 2005
• Langue: anglais
• ISBN 10: 0471769185
• ISBN 13: 9780471769187
• Reliure: Broché
• Nombre de pages: 224
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible