Fischer, John W. <br/><br/>
At your service :  a hands-on guide to the professional dining room / 
The Culinary Institute of America ; John W. Fischer. 
 - Hoboken, N.J. :  J. Wiley,  c2005. 
 - 210 p. :  ill. ;  23 cm. 
<br/><br/>Includes bibliographical references (p. 201-202) and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0764557475 (pbk.) 9780764557477 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service.<br/>Table service.<br/>Bartending.
<br/><br/><label>Dewey Class. No.: </label>647.95  / FIS