Remarkable Service 3rd Edition by The Culinary Institute Of America 9781118116876 1118116879
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Product details:
ISBN 10:1118116879
ISBN 13: 9781118116876
Author:The Culinary Institute Of America
A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new “Scripts for Service Scenarios” throughout to help servers practice real-world scenarios.
Remarkable Service 3rd Table of contents:
Chapter 1: The Principles of Remarkable Service
What Does the Word Hospitality Mean to a Professional Server?
What Does the Word Service Mean to a Professional Server?
Combining Hospitality and Service Skills for Remarkable Service
Personal Qualities of the Professional Server
Conclusion
Chapter 2: Styles of Service
The History and Traditions of Table Service
Dining Room Brigade
Styles of Service
House Style
Restaurant Types
Conclusion
Chapter 3: A Clean and Safe Dining Room
Cleanliness
Preparing Serviceware
Food Safety
Safety
Fire Safety
Conclusion
Chapter 4: Preparing and Maintaining the Dining Room for Remarkable Service
Opening the Dining Room
Arranging Tables and Chairs
Preparing Wares for Service
Setting the Table
Stocking Side Stands, Waiter Stations, and Guéridons
Ambience
Personal Mise en Place
Maintaining the Dining Room
Closing the Dining Room
Conclusion
Chapter 5: Reservations and Waiting Lists
Reservations
When Reservations Might Be Necessary
Special Requests
Waiting Lists
Conclusion
Chapter 6: Serving Guests
The Soft Skills of Remarkable Service
The Steps of Service
Table Maintenance
Check Presentation and Payment
Resetting the Table
Handling Complaints and Other Special Situations
Conclusion
Chapter 7: Beverage Service
Water
Cocktails
Spirits 101
Beer
Responsible Beverage Service
Coffee and Tea
Conclusion
Chapter 8: Wine Service
What Is Wine?
Styles of Wine
Wine Labels
The Wine Menu
Taking the Wine Order
Mise en Place for Wine Service
The Sequence of Wine Service
Conclusion
Chapter 9: Banquet Service in the Restaurant
Banquets and Special Events
Planning for Remarkable Banquet Service
Arranging the Room and the Tables
Bar Service for Banquets
The Banquet
Styles of Banquet Service
Conclusion
Chapter 10: Remarkable Service Interactions
Why Focus on the Guest?
Creating a Service-Oriented Organizational Culture
Training for Remarkable Service
Motivating Remarkable Service
Leading Remarkable Service
Conclusion
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The Culinary Institute Of America,Service,Remarkable