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

ISBN-13: 9780471769187 / Angielski / Miękka / 2005 / 224 str.

John W. Fischer

Opis

The book can be used as a reference guide for a variety of foodservice personnel as well as a text for students. As competition for the customer's spending dollar has increased, contemporary restaurants must distinguish themselves by training staff to manage the needs of the customer and to offer consistent service. Service and hospitality mean different things to different foodservice operations, and this book addresses a wide range of mid- and up-scale dining establishments. Chapters cover everything from 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. At Your Service uses real-life anecdotes to teach the basic principles of service and hospitality, and this new edition includes the most updated information on serving customers in the contemporary restaurant world.

O autorze

JOHN W. FISCHER teaches advanced table service at The Culinary Institute of America (CIA) 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.

Blurb

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. At Your Service is the comprehensive, contemporary guide to help professionals refine the dining experience. It gives new and veteran servers and their managers fresh insight, ideas, skills, and confidence for running a successful front–of–the–houseoperation: 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
• Sixty–four photographs of dining room service and techniques