At your service : a hands-on guide to the professional dining room / The Culinary Institute of America, John W. Fischer.

By:

Contributor(s):

Culinary Institute of America

Material type: Text

TextPublication details: Hoboken, N.J. : Wiley, c2005.Description: 210 p. : ill. ; 23 cmISBN:

9780764557477 (pbk.) :
9780764557477

Subject(s):

DDC classification:

647.95 FIS

LOC classification:

TX943 .A88 2005

Contents:

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.

Summary: 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.

Holdings ( 2 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.95 FIS (Browse shelf(Opens below))	1	Available		00214229
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.95 FIS (Browse shelf(Opens below))	1	Available		00214228

Includes bibliographical references (p. 201-202) and index.

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.