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At Your Service: A Hands-On Guide to the Professional Dining Room
At Your Service: A Hands-On Guide to the Professional Dining Room
The Culinary Institute of America®, Hyde Park, New York
ISBN: 978-0-7645-5747-7
©2005
224 pages
INSTRUCTORS
STUDENTS
TITLE INFORMATION
Description  |  Author Info  |  Table of Contents  |  Hallmark Features  |  Sample Chapters
Table of Contents
Chapter 1: The Basics of Hospitality and Service.

Chapter 2: The Relationship Between the Front and the Back of the House.

Chapter 3: The Front Door.

Chapter 4: Preparation for Service.

Chapter 5: Serving Guests: The Main Event.

Chapter 6: Tableside Cooking.

Chapter 7: Beverage Service.

Chapter 8: Staffing Challenges.

Chapter 9: Taking Care of Business.

Chapter 10: It's Going to Happen: Handling Emergencies.

Glossary.

Resources.

Index.  

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