Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
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...
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The ultimate guide to service that keeps customers coming back In today's competitive restaurant world, consistent, high-quality service is a prerequisite for success. Remarkable ServiceSM is the authoritative reference on service in all types of food service establishments, from casual eateries and outdoor cafés to upscale restaurants and catering operations. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience. Featuring inspiring and informative photography and illuminating sidebars throughout, the new edition of this indispensable guide includes updated industry standards for food, beverage, and wine service, as well as hygiene and food safety. It also provides enhanced coverage of topics such as tableside cookery and hiring new service staff. Filled with invaluable real-life examples and important dos and don'ts, this book gives both new and experienced servers and their managers the skills, confidence, and flexibility to offer the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty—in other words, Remarkable Service. Topics include: Casual dining Reservations, greeting, and seating Classic and modern styles of table service Wine service Money handling Service challenges––what to do when things go wrong Front-of-the-house safety and sanitation
FOREWORD. CHAPTER 1 The Principles of Remarkable Service. CHAPTER 2 The History and Traditions of Professional Table Service. CHAPTER 3 Styles of Table Service. CHAPTER 4 Reservations, Greeting, and Seating the Guest. CHAPTER 5 Preparing and Setting Up for Service. CHAPTER 6 Serving Guests. CHAPTER 7 Beverage Service. CHAPTER 8 Wine Service. CHAPTER 9 Banquet Service for Special Functions. CHAPTER 10 Tableside Service. CHAPTER 11 A Clean and Safe Dining Room. APPENDIX.
