About this book
Remarkable Service has been a leading guide to restaurant service techniques and principles for the past decade. In its all-new edition, a complete reorganized and updated look at table service and foodservice management is provided, including everything from setting up a dining room and taking orders to executing wine service and handling customer complaints. Remarkable Service, Third Edition features all-new photography throughout, as well as a foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service. New "Scripts for Service Scenarios" throughout the book provide real-world examples to help readers practice tasks like taking a reservation, recommending a dish, and communicating with kitchen staff. This text is a vital resource for culinary professional, meant to be used as both a development tool for lifelong learning and an essential text for those taking table service and dining room management courses.
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Information
Table of contents
- Cover
- Title Page
- Copyright
- Contents
- Preface
- Acknowledgments
- Chapter 1: The Principles of Remarkable Service
- Chapter 2: Styles of Service
- Chapter 3: A Clean and Safe Dining Room
- Chapter 4: Preparing and Maintaining the Dining Room for Remarkable Service
- Chapter 5: Reservations and Waiting Lists
- Chapter 6: Serving Guests
- Chapter 7: Beverage Service
- Chapter 8: Wine Service
- Chapter 9: Banquet Service in the Restaurant
- Chapter 10: Remarkable Service Interactions
- Appendix
- Bibliography
- Trade and Professional Groups
- Index
- End User License Agreement
