Fischer, John W. <br/><br/>
At your service :  a hands-on guide to the professional dining room / 
The Culinary Institute of America, John W. Fischer. 
 - Hoboken, N.J. :  Wiley,  c2005. 
 - 210 p. :  ill. ;  23 cm. 
<br/><br/>Includes bibliographical references (p. 201-202) and index. 
<br/><br/>Chapter 1: The Basics of Hospitality and Service Chapter 2: The Relationship Between Front and 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. 
<br/><br/> This guide is intended for food service professionals to develop and improve both hospitality and service in order to achieve exceptional results in mid- and up-scale dining establishments. Real-life situations and anecdotes cover potential problems and challenges. 
<br/><br/><label>ISBN: </label>9780764557477 (pbk.) :  £18.99 9780764557477 
<br/><br/><label>LCCN: </label>2004030255 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service.<br/>Restaurant management.<br/>Travel and Tourism.<br/>Cookery / food & drink etc<br/>Travel guides: restaurants, cafes, inns, bars
<br/><br/><label>LC Class. No.: </label>TX943  / .A88 2005 
<br/><br/><label>Dewey Class. No.: </label>647.95 FIS