At Your Service: A Hands-On Guide to the Professional Dining Room
 | By Culinary Institute of America, John W. Fischer Wiley, 2005, Paperback |
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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
- Sixty-four photographs of dining room service and techniques
Title: At Your Service: A Hands-On Guide to the Professional Dining Room
Sales Rank: 40847 in Books
Author: Culinary Institute of America, John W. Fischer
Publisher: Wiley, 1 edition, 2005-09-09, Paperback, 224 pages, ISBN: 0764557475
Package Dimensions: 9 x 7 x 0.6 inches, 1 pounds
- At Your Service, A Hands-on Guide to the Proffessonal Dining Rom
- I only bought this book for my Restaurant Management class homework. I was suprised to find out that there was no question and answers at the end of each chapters, like most of my text books for class. Overall the book was very informative. I especially liked that it did have a lot of photos. Some of my books are all text reading, borrrring.At Your… More reviews
- Best book there is on the subject.
- This book is the best book on the subject from the authority. A must have.… More reviews
- A nice browser
- Listen it is actually a good manual to pick up before you open a restaurant for the third or fourth time. More reviews
- Excellent
- I was trained by the author John Fischer at the CIA. He is an excellent teacher of the FoH Art. It is truely an art to wait on people and give the guest every thing they could possibly want or need. John is a great and excellent teacher that dove into the realms of the ways and hows and whats to do and when to do it sequences. I got to see him… More reviews
- Move over remarkable service.
- I attended the Culinary Institute of America and was trained by Mr. Fischer. I cannot imagine a single resource that does so much to demistify the key essentials of successful service than this reference. I recommend it to anyone in the industry or interested in the industry. The old standard (the bible until now) for front of the house reference has been remarkable service. An information… More reviews
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (Culinary Institute of America)
- Restaurant Service Basics
- Setting the Table: The Transforming Power of Hospitality in Business
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- The Waiter & Waitress and Wait Staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees
- Lessons in Service from Charlie Trotter
- The Food Service Professionals Guide To: Waiter & Waitress Training: How To Develop Your Wait Staff For Maximum Service & Profit (The Food Service Professionals Guide, 10)
