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Informationen zum Autor Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore. Klappentext A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios. Zusammenfassung 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. Inhaltsverzeichnis 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 279 Index 281 ...
