TY  - BOOK
AU  - Fischer,John W.
ED  - Firmly focused
ED  - Culinary Institute of America.
TI  - At your service: a hands-on guide to the professional dining room 
SN  - 9780764557477 (pbk.) :
AV  - TX943 .A88 2005
U1  - 647.95 FIS 
PY  - 2005///
CY  - Hoboken, N.J.
PB  - Wiley
KW  - Food service
KW  - Restaurant management
KW  - Travel and Tourism
KW  - ukslc
KW  - Cookery / food & drink etc
KW  - thema
KW  - Travel guides: restaurants, cafes, inns, bars
N1  - Includes bibliographical references (p. 201-202) and index; 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
N2  - 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
ER  -