At Your Service

At Your Service : A Hands-On Guide to the Professional Dining Room

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'The nation's most influential training school for professional cooks' - "Time" magazine. The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations. In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, "At Your Service" is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling. The book includes: guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants; sidebars and real-life anecdotes from industry professionals to reinforce the principles of good service; effective ways to address staffing challenges Ideas to enhance the relationship between the front and back of the house; and, sixty-four photographs of dining room service and techniques. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for food service professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.show more

Product details

  • Paperback | 224 pages
  • 177.8 x 228.6 x 15.2mm | 453.6g
  • John Wiley & Sons Inc
  • Hungry Minds Inc,U.S.
  • Foster City, United States
  • English
  • Revised
  • 2nd Revised edition
  • 0764557475
  • 9780764557477
  • 793,729

About The Culinary Institute of America (CIA)

JOHN W. FISCHER teaches advanced table service at The Culinary Institute of America and is a Certified Hospitality Educator (C.H.E). A CIA graduate, Mr. Fischer held managerial positions at renowned New York City restaurants such as Rainbow!, Fresco by Scotto, Manhattan Ocean Club, Campagna, Hudson River Club, and Mondrian.show more

Back cover copy

"The nation's most influential training school for professional cooks." --"Time" magazineThe essential guide to the exemplary service and hospitality that build customer loyalty . . . and restaurant reputationsIn today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, At Your Service is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling. The book includes: Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurantsSidebars and real-life anecdotes from industry professionals to reinforce the principles of good serviceEffective ways to address staffing challengesIdeas to enhance the relationship between the front and back of the houseSixty-four photographs of dining room service and techniquesFounded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.show more

Table of contents

Chapter 1: The Basics of Hospitality and Service. Chapter 2: The Relationship Between the Front and the 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. Chapter 10: It's Going to Happen: Handling Emergencies. Glossary. Resources. Index.show more

Rating details

23 ratings
3.65 out of 5 stars
5 22% (5)
4 30% (7)
3 43% (10)
2 0% (0)
1 4% (1)
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