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.Types of Restaurants THE TECHNIQUES A RESTAURANT MAY USE in order to achieve the two main goals of good ... To facilitate comparison, restaurants can be divided into three basic styles: FINE DINING Fine dining establishments offeranbsp;...
|Author||:||The Culinary Institute of America|
|Publisher||:||John Wiley & Sons - 2009-05-04|