The Resource Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners, the Culinary Institute of America

Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners, the Culinary Institute of America

Label
Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners
Title
Remarkable service
Title remainder
a guide to winning and keeping customers for servers, managers, and restaurant owners
Statement of responsibility
the Culinary Institute of America
Contributor
Subject
Language
eng
Summary
"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 Service, 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 Service. 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 Service 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-lie 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 Service to virtually any situation - and keep customers coming back for more."--Jacket
Cataloging source
DLC
Illustrations
illustrations
Index
index present
LC call number
TX911.3.M27
LC item number
R453 2001
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Culinary Institute of America
http://library.link/vocab/subjectName
  • Food service management
  • Food service management
Label
Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners, the Culinary Institute of America
Instantiates
Publication
Bibliography note
Includes bibliographical references (p. 265-268) and index
Contents
Foreword by Tim Zagat. Introduction. The Nine Basic Principles of Hospitality and Service. Styles of Table Service: Classic to Modern. Dining Room Organization and Personnel. The Front Door. Getting Ready for Service. Serving Guests: The Main Event. Beverage Service. Wine Service. Farewells. Special Service Challenges. Special Functions. Money Handling: Taking Care of Business. Safety and Sanitation. Afterword. Appendix A. Appendix B. Bibliography. Index
Dimensions
24 cm.
Extent
xii, 285 p.
Isbn
9780471380221
Isbn Type
(pbk. : alk. paper)
Lccn
00023097
Other physical details
ill.
System control number
  • (OCoLC)43434741
  • (OCoLC)ocm43434741
Label
Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners, the Culinary Institute of America
Publication
Bibliography note
Includes bibliographical references (p. 265-268) and index
Contents
Foreword by Tim Zagat. Introduction. The Nine Basic Principles of Hospitality and Service. Styles of Table Service: Classic to Modern. Dining Room Organization and Personnel. The Front Door. Getting Ready for Service. Serving Guests: The Main Event. Beverage Service. Wine Service. Farewells. Special Service Challenges. Special Functions. Money Handling: Taking Care of Business. Safety and Sanitation. Afterword. Appendix A. Appendix B. Bibliography. Index
Dimensions
24 cm.
Extent
xii, 285 p.
Isbn
9780471380221
Isbn Type
(pbk. : alk. paper)
Lccn
00023097
Other physical details
ill.
System control number
  • (OCoLC)43434741
  • (OCoLC)ocm43434741

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