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At your service : a hands-on guide to the professional dining room

Author: John W Fischer; Culinary Institute of America.
Publisher: Hoboken, N.J. : J. Wiley, ©2005.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
"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,  Read more...
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Additional Physical Format: Online version:
Fischer, John W.
At your service.
Hoboken, N.J. : J. Wiley, c2005
(OCoLC)691032368
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: John W Fischer; Culinary Institute of America.
ISBN: 0764557475 9780764557477
OCLC Number: 57342150
Description: 210 p. : ill. ; 23 cm.
Contents: The basics of hospitality and service --The relationship between the front and the back of the house --
The front door --
Preparation for service --
Serving guests: the main event --
Tableside cooking --
Beverage service --
Staffing challenges --
Taking care of business --
It's going to happen: handling emergencies.
Responsibility: the Culinary Institute of America ; John W. Fischer.
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Abstract:

"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."--Jacket.

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