TY  - BOOK
AU  - Fischer,John W.
ED  - Culinary Institute of America.
TI  - At your service: a hands-on guide to the professional dining room 
SN  - 0764557475 (pbk.)
U1  - 647.95 
PY  - 2005///
CY  - Hoboken, N.J.
PB  - J. Wiley
KW  - Food service
KW  - Table service
KW  - Bartending
N1  - 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
ER  -