The book can be used as a reference guide for a variety of foodservice personnel as well as a text for students. As competition for the customer's spending dollar has increased, contemporary restaurants must distinguish themselves by training staff to manage the needs of the customer and to offer consistent service. Service and hospitality mean different things to different foodservice operations, and this book addresses a wide range of mid- and up-scale dining establishments. Chapters cover everything from preparation for service and front-door hospitality to money handling, styles of modern table service, and the relationship between the front- and back-of-the-house. At Your Service uses real-life anecdotes to teach the basic principles of service and hospitality, and this new edition includes the most updated information on serving customers in the contemporary restaurant world.

At Your Service: A Hands-On Guide to the Professional Dining Room

Business & Money

Culinary, Institute of America

Fischer, John W.

Industries

John Wiley&Sons, Inc.

"The nation's most influential training school for professional cooks." –Time magazine 
The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, At Your Service is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling. The book includes: <ul>
<li>Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants</li> <li>Sidebars and real-life anecdotes from industry professionals to reinforce the principles of good service</li> <li>Effective ways to address staffing challenges Ideas to enhance the relationship between the front and back of the house</li> <li>Sixty-four photographs of dining room service and techniques</li> </ul> Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

At Your Service: A Hands-On Guide To The Professional Dining Room

Cookbooks, Food & Wine

Professional Cooking

With this inaugural Dining Series title, the CIA takes a more personal approach to its traditional cookbooks. The conversational tone of the recipes makes one feel as if Chefs Lou Jones and John Fischer are standing beside you giving suggestions and reassurance.Many classic French recipes, faithful to the traditions of French bistros, will be new to modern readers. In addition to traditional bistro and brasserie recipes, Chef and Sommelier John Fischer shares his expertise with wine, beer and food pairings.

Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking (The Culinary Institute of America Dining Series)

Jones, Lou

Regional & International

UNKNO

This book is intended to provide a brief summary and analysis of major legislative provisions under consideration in the ongoing Federal Aviation Administration reauthorization process. This book is organised into six major program areas: aviation system finance; airport finance; FAA management and organisational issues; system capacity and safety; environmental issues; and, miscellaneous programs and provisions. In several cases, provisions that appear in various unrelated sections of proposed legislation have been rearranged in this book in an effort to group and discuss related items in an issue-driven or programmatic context.

Federal Aviation Administration Reauthorization: An Overview of Selected Provisions in Proposed Legislation

McCarthy, James E.

Yacobucci, Brent D.

Elias, Bart

Kirk, Robert S.

Administrative Law

Nova Science Pub Inc

Reauthorization of the Federal Aviation Administration (FAA) and other aviation programs is a high priority in Congress. Funding authorisations for aviation programs, as well as authorisation of existing aviation tax structure that provides revenue for the aviation trust fund, are set to expire at the end of FY2007.

Mathematics, Game Theory and Algebra Compendium

Science & Math

Mathematics

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