At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer.
By: Fischer, John W
.
Contributor(s): Culinary Institute of America.
Publisher: Hoboken, N.J. : J. Wiley, c2005Description: 210 p. : ill. ; 23 cm.ISBN: 0764557475 (pbk.); 9780764557477.Subject(s): Food service | Table service | BartendingDDC classification: 647.95
Contents:
1. The basics of hospitality and service - 2. The relationship between the front and the back of the house - 3. The front door - 4. Preparation for service - 5. Serving guests: the main event - 6. Tableside cooking - 7. Beverage service - 8. Staffing challenges - 9. Taking care of business - 10. It's going to happen: handling emergencies - Glossary - Resources - Index.
| Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 647.95 FIS (Browse shelf) | 1 | Available | SHTEx,70002,03,RA | SCAFS,70003,03,RA | 5000028636 | |
| Main Collection | Taylor's Library-TU | 647.95 FIS (Browse shelf) | 1 | Available | SCAFS,70003,03,RA | 5000028697 |
Includes bibliographical references (p. 201-202) and index.
1. The basics of hospitality and service - 2. The relationship between the front and the back of the house - 3. The front door - 4. Preparation for service - 5. Serving guests: the main event - 6. Tableside cooking - 7. Beverage service - 8. Staffing challenges - 9. Taking care of business - 10. It's going to happen: handling emergencies - Glossary - Resources - Index.