Better Together
Customers Who Bought This Item Also Bought
$13.57
|
The Waiter & Waitress and Wait Staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees by Lora Arduser  (3)
$19.77
|
Lessons in Service from Charlie Trotter by Ed Lawler  (8)
$16.47
|
The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry by Douglas Robert Brown (6)
$50.37
|
Lessons in Excellence from Charlie Trotter by Paul Clarke  (10)
$16.47
|
Topics include:
- Dining room and kitchen organization and personnel
- Reservations, greeting, and seating
- Classic and modern styles of table service
- Beverage and wine service
- Money handling
- Service challenges––what to do when things go wrong
- Front-of-the-house safety and sanitation
Industry surveys consistently show that service is the number one reason that people come back to a restaurant–or dine elsewhere. With competition increasing for today’s dining dollar, restaurants must go beyond culinary excellence to ensure their success. They must offer Remarkable ServiceSM, the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty.
This book offers unique, comprehensive coverage of the principles, standards, and practices that are the hallmark of truly Remarkable ServiceSM. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation’s most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience.
Remarkable ServiceSM places detailed practical information within the framework of Nine Basic Principles of Hospitality and Service. These critical principles provide the foundation for building an outstanding customer service program in any setting, from informal to fine dining. Filled with invaluable real-life examples and important do’s and don’ts, this book gives both new and veteran servers–and their managers–the skills, confidence, and flexibility to bring Remarkable ServiceSM to virtually any situation–and keep customers coming back for more.
Book Info
(The Culinary Institute of America) Offers a selection of detailed practical instructions for winning and keeping customers in the food service industry, within the framework of the Nine Basic Principles of Hospitality and Service. Includes coverage of classic and modern styles of table service, beverage and wine service, and money handling. Softcover. DLC: Food service management.
See all Editorial Reviews
Product Details
|
