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Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
ACKNOWLEDGMENTS xiv
CHAPTER 1. The Principles of Remarkable Service 2
CHAPTER 2. Styles of Service 20
CHAPTER 3. A Clean and Safe Dining Room 48
CHAPTER 4. Preparing and Maintaining the Dining Room for Remarkable Service 72
CHAPTER 5. Reservations and Waiting Lists 110
CHAPTER 6. Serving Guests 136
CHAPTER 7. Beverage Service 176
CHAPTER 8. Wine Service 208
CHAPTER 9. Banquet Service in the Restaurant 230
CHAPTER 10. Remarkable Service Interactions 254
APPENDIX 268
BIBLIOGRAPHY 277
TRADE AND PROFESSIONAL GROUPS 2 79
INDEX 281
| Erscheinungsjahr: | 2014 |
|---|---|
| Genre: | Ernährungswissenschaft |
| Rubrik: | Essen & Trinken |
| Thema: | Lebensmittelkunde |
| Medium: | Taschenbuch |
| Seiten: | 304 |
| Inhalt: | 304 S. |
| ISBN-13: | 9781118116876 |
| ISBN-10: | 1118116879 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | The Culinary Institute of America (Cia) |
| Auflage: | 3rd edition |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 231 x 189 x 20 mm |
| Von/Mit: | The Culinary Institute of America |
| Erscheinungsdatum: | 10.02.2014 |
| Gewicht: | 0,526 kg |
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
ACKNOWLEDGMENTS xiv
CHAPTER 1. The Principles of Remarkable Service 2
CHAPTER 2. Styles of Service 20
CHAPTER 3. A Clean and Safe Dining Room 48
CHAPTER 4. Preparing and Maintaining the Dining Room for Remarkable Service 72
CHAPTER 5. Reservations and Waiting Lists 110
CHAPTER 6. Serving Guests 136
CHAPTER 7. Beverage Service 176
CHAPTER 8. Wine Service 208
CHAPTER 9. Banquet Service in the Restaurant 230
CHAPTER 10. Remarkable Service Interactions 254
APPENDIX 268
BIBLIOGRAPHY 277
TRADE AND PROFESSIONAL GROUPS 2 79
INDEX 281
| Erscheinungsjahr: | 2014 |
|---|---|
| Genre: | Ernährungswissenschaft |
| Rubrik: | Essen & Trinken |
| Thema: | Lebensmittelkunde |
| Medium: | Taschenbuch |
| Seiten: | 304 |
| Inhalt: | 304 S. |
| ISBN-13: | 9781118116876 |
| ISBN-10: | 1118116879 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | The Culinary Institute of America (Cia) |
| Auflage: | 3rd edition |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 231 x 189 x 20 mm |
| Von/Mit: | The Culinary Institute of America |
| Erscheinungsdatum: | 10.02.2014 |
| Gewicht: | 0,526 kg |
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