Skip to content

Remarkable Service A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

Spend $50 to get a free DVD!

ISBN-10: 0471380229

ISBN-13: 9780471380221

Edition: 2001

Authors: Culinary Institute of America (CIA) Staff

List price: $29.95
Blue ribbon 30 day, 100% satisfaction guarantee!
what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!


As competition for the customers? spending dollar increases, restaurants try to distinguish themselves by training staff to manage the needs of the customer and offering consistent service night after night. In this way, the manager can ensure that the staff that has direct contact with the customer can do its job to ?sell? the restaurants? services. Service is treated differently in different types of foodservice operations, and this book addresses the mid and up-scale dining establishment. Remarkable Service can be used by a range of foodservice facilities to train staff, and can be used as a course textbook in culinary programs.
Customers also bought

Book details

List price: $29.95
Copyright year: 2001
Publisher: John Wiley & Sons, Incorporated
Publication date: 1/25/2001
Binding: Paperback
Pages: 304
Size: 7.50" wide x 9.25" long x 0.50" tall
Weight: 1.342
Language: English

The Nine Basic Principles of Hospitality and Service
Styles of Table Service: Classic to Modern
Dining Room Organization and Personnel
The Front Door
Getting Ready for Service
Serving Guests: The Main Event
Beverage Service
Wine Service
Special Service Challenges
Special Functions
Money Handling: Taking Care of Business
Safety and Sanitation
Appendix A
Glossary of Technical Terms
Frequently Confused Culinary Terms
Glossary of Restaurant Slang Terms
Appendix B
Sample Forms
Government, Trade, and Professional Groups
Internet Sources
Recommended Videotapes