Remarkable Service

Remarkable Service : A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners


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Transforming 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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Product details

  • Paperback | 304 pages
  • 188 x 228 x 22mm | 619.99g
  • John Wiley & Sons Inc
  • New York, United States
  • English
  • Revised
  • 3rd Revised edition
  • black & white illustrations, colour tables
  • 1118116879
  • 9781118116876
  • 409,940

Table of contents

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 2 79 INDEX 281

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