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    Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (Paperback) By (author) The Culinary Institute of America (CIA)

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    DescriptionTransforming service into extraordinary guest experiences--with repeat business the reward 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


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  • Full bibliographic data for Remarkable Service

    Title
    Remarkable Service
    Subtitle
    A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
    Authors and contributors
    By (author) The Culinary Institute of America (CIA)
    Physical properties
    Format: Paperback
    Number of pages: 304
    Width: 188 mm
    Height: 228 mm
    Thickness: 22 mm
    Weight: 620 g
    Language
    English
    ISBN
    ISBN 13: 9781118116876
    ISBN 10: 1118116879
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: TRV
    Nielsen BookScan Product Class 3: S4.6
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    BIC subject category V2: TTVC
    BISAC V2.8: BUS081000
    Warengruppen-Systematik des deutschen Buchhandels: 27870
    LC subject heading:
    B&T Approval Code: A97404036, A48904200, A48760000
    DC22: 647.95068
    LC subject heading:
    BISAC V2.8: CKB068000
    LC subject heading: ,
    DC23: 647.95068
    LC classification: TX911.3.M27 R453 2013
    Thema V1.0: KNS, TTVC
    Edition
    3, Revised
    Edition statement
    3rd Revised edition
    Illustrations note
    black & white illustrations, colour tables
    Publisher
    John Wiley & Sons Inc
    Imprint name
    John Wiley & Sons Inc
    Publication date
    11 April 2014
    Publication City/Country
    New York