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- Wiley
More About This Title Remarkable Service, Third Edition
English
For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house.
- Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service
- Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals
English
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
English
Preface viii
Acknowledgments xiv
Chapter 1 The Principles of Remarkable Service 2
Chapter 2 Styles of Service 20
Chapter 3 A Clean and Safe Dining Room 48
Chapter 4 Preparing and Maintaining the Dining Room For Remarkable Service 72
Chapter 5 Reservations and Waiting Lists 110
Chapter 6 Serving Guests 136
Chapter 7 Beverage Service 176
Chapter 8 Wine Service 208
Chapter 9 Banquet Service in the Restaurant 230
Chapter 10 Remarkable Service Interactions 254
Appendix 268
Bibliography 277
Trade and Professional Groups 279
Index 281
