At Your Service: A Hands-On Guide to the Professional Dining Room
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More About This Title At Your Service: A Hands-On Guide to the Professional Dining Room
English
JOHN W. FISCHER teaches advanced table service at The Culinary Institute of America and is a Certified Hospitality Educator (C.H.E). A CIA graduate, Mr. Fischer held managerial positions at renowned New York City restaurants such as Rainbow!, Fresco by Scotto, Manhattan Ocean Club, Campagna, Hudson River Club, and Mondrian.
English
Chapter 1: The Basics of Hospitality and Service.
Chapter 2: The Relationship Between the Front and the Back of the House.
Chapter 3: The Front Door.
Chapter 4: Preparation for Service.
Chapter 5: Serving Guests: The Main Event.
Chapter 6: Tableside Cooking.
Chapter 7: Beverage Service.
Chapter 8: Staffing Challenges.
Chapter 9: Taking Care of Business.
Chapter 10: It's Going to Happen: Handling Emergencies.
Glossary.
Resources.
Index.
