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

By Culinary Institute of America and John W. Fischer

Book Overview

"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 Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

• Format: Paperback
• Language: English
• ISBN: 0764557475
• ISBN13: 9780764557477
• Release Date: September 2005
• Publisher: John Wiley & Sons
• Length: 210 Pages
• Weight: 0.99 lbs.
• Dimensions: 0.6" x 7.1" x 9.1"

Customer Reviews

Restaurant must read

Well and entertainingly written, this guide should be read cover to cover by everyone in the restaurant business. This guy knows the deal and understands that dated concepts like shift rivalry and waiters vs cooks only make restaurants fail. Wanna succeed? Read this!

helpful

this book is a great review or clarification for anyone who has to run any restaurant, it offers suggestions to rookies and pros.

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 Service: A Hands-On Guide to the Professional Dining Room

Best book there is on the subject.

This book is the best book on the subject from the authority. A must have.

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 in action behind a bar one afternoon serving up as the bartender that did not...