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

Fischer, John W.

Softcover

ISBN 10: 0471769185 ISBN 13: 9780471769187

Publisher: John Wiley & Sons, 2005

Synopsis

Thebook can be used as a reference guide for a variety of foodservicepersonnel as well as a text for students. As competitionfor the customer's spending dollar has increased, contemporaryrestaurants must distinguish themselves by training staff to managethe needs of the customer and to offer consistentservice. Service and hospitality mean different things todifferent foodservice operations, and this book addresses awide range of mid- and up-scale diningestablishments. Chapters cover everything from preparation forservice and front-door hospitality to money handling, stylesof modern table service, and the relationship between thefront- and back-of-the-house. At Your Service usesreal-life anecdotes to teach the basic principles of service andhospitality, and this new edition includes the most updatedinformation on serving customers in the contemporary restaurantworld.

About this title

From the Back Cover

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

About the Author

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.

Edition details

• Publisher: John Wiley & Sons
• Publication date: 2005
• ISBN 10: 0471769185
• ISBN 13: 9780471769187
• Binding: Paperback
• Language: English
• Edition number: 2
• Number of pages: 224