Remarkable Service

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.

Author: The Culinary Institute of America (Cia)
Publisher: Wiley
Published: 02/10/2014
Pages: 304
Binding Type: Paperback
Weight: 1.32lbs
Size: 9.69h x 7.17w x 0.74d
ISBN13: 9781118116876
ISBN10: 1118116879
BISAC Categories:
- Cooking | Methods | Professional
- Business & Economics | Industries | Hospitality, Travel & Tourism

About the Author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.