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Remarkable Service
Taschenbuch von The Culinary Institute of America
Sprache: Englisch

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Beschreibung
A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.
A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.
Über den Autor

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 [...] 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.

Inhaltsverzeichnis

Preface viii

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 279

Index 281

Details
Erscheinungsjahr: 2014
Genre: Ernährungswissenschaft, Importe
Rubrik: Essen & Trinken
Thema: Lebensmittelkunde
Medium: Taschenbuch
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
Verantwortliche Person für die EU: Wiley-VCH GmbH, Boschstr. 12, D-69469 Weinheim, product-safety@wiley.com
Maße: 231 x 189 x 20 mm
Von/Mit: The Culinary Institute of America
Erscheinungsdatum: 10.02.2014
Gewicht: 0,526 kg
Artikel-ID: 105662339
Über den Autor

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 [...] 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.

Inhaltsverzeichnis

Preface viii

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 279

Index 281

Details
Erscheinungsjahr: 2014
Genre: Ernährungswissenschaft, Importe
Rubrik: Essen & Trinken
Thema: Lebensmittelkunde
Medium: Taschenbuch
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
Verantwortliche Person für die EU: Wiley-VCH GmbH, Boschstr. 12, D-69469 Weinheim, product-safety@wiley.com
Maße: 231 x 189 x 20 mm
Von/Mit: The Culinary Institute of America
Erscheinungsdatum: 10.02.2014
Gewicht: 0,526 kg
Artikel-ID: 105662339
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