As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book 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, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challengesawhat to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.Steps. of. Service. WHILE INDIVIDUAL FOOD-SERVICE ESTABLISHMENTS develop house rules to cover all aspects of ... the first and main courses) Fruit and cheese (usually offered only by fine dining establishments 134 SERVING GUESTS.
|Author||:||The Culinary Institute of America|
|Publisher||:||John Wiley & Sons - 2009-05-04|