| 000 | 02661cam a2200373 i 4500 | ||
|---|---|---|---|
| 001 | 2013037156 | ||
| 003 | DLC | ||
| 005 | 20190729110640.0 | ||
| 008 | 130912s2014 njua b 001 0 eng | ||
| 010 | _a 2013037156 | ||
| 020 | _a9781118116876 (pbk. : acidfree paper) | ||
| 042 | _apcc | ||
| 040 |
_aDLC _beng _erda _cDLC _dDLC _dMvI |
||
| 050 | 0 | 0 |
_aTX911.3.M27 _bR453 2014 |
| 082 | 0 | 0 |
_a647.95068 _223 |
| 084 |
_aCKB068000 _2bisacsh |
||
| 245 | 0 | 0 |
_aRemarkable service / _cThe Culinary Institute of America. |
| 250 | _aThird edition. | ||
| 264 | 1 |
_aHoboken, NJ : _bJohn Wiley & Sons Inc., _c2014. |
|
| 300 |
_axiv, 290 pages : _billustrations ; _c24 cm |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 500 | _aIncludes index. | ||
| 520 |
_a"Transforming service into extraordinary guest experiences--with repeat business the rewardFor the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals "-- _cProvided by publisher. |
||
| 650 | 0 | _aFood service management. | |
| 650 | 7 |
_aCOOKING / Methods / Professional. _2bisacsh |
|
| 710 | 2 | _aCulinary Institute of America. | |
| 776 | 0 | 8 |
_iOnline version: _tRemarkable service _bThird edition. _dHoboken, NJ : John Wiley & Sons Inc., 2013 _z9781118805404 _w(DLC) 2013037931 |
| 948 | _au620999 | ||
| 949 |
_aTX911.3 .M27 R453 2014 _wLC _c1 _hEY8RZ _i33039001401610 |
||
| 596 | _a1 | ||
| 903 | _a34437 | ||
| 999 |
_c34437 _d34437 |
||