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At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer.

By: Contributor(s): Publication details: Hoboken, N.J. : J. Wiley, c2005.Description: 210 p. : ill. ; 23 cmISBN:
  • 0764557475 (pbk.)
  • 9780764557477
Subject(s): DDC classification:
  • 647.95 FIS
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.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 2, TierNo 1, BayNo 7

 647.95 FIS (Browse shelf(Opens below)) 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.