This specific ISBN edition is currently not available.View all copies of this ISBN edition:
As competition for the customers? spending dollar increases, restaurants try to distinguish themselves by training staff to manage the needs of the customer and offering consistent service night after night. In this way, the manager can ensure that the staff that has direct contact with the customer can do its job to ?sell? the restaurants? services. Service is treated differently in different types of foodservice operations, and this book addresses the mid and up-scale dining establishment. Remarkable Service can be used by a range of foodservice facilities to train staff, and can be used as a course textbook in culinary programs.
"synopsis" may belong to another edition of this title.
Industry surveys consistently show that service is the number one reason that people come back to a restaurant–or dine elsewhere. With competition increasing for today’s dining dollar, restaurants must go beyond culinary excellence to ensure their success. They must offer Remarkable ServiceSM, the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty.
This book offers unique, comprehensive coverage of the principles, standards, and practices that are the hallmark of truly Remarkable ServiceSM. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation’s most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience.
Remarkable ServiceSM places detailed practical information within the framework of Nine Basic Principles of Hospitality and Service. These critical principles provide the foundation for building an outstanding customer service program in any setting, from informal to fine dining. Filled with invaluable real-life examples and important do’s and don’ts, this book gives both new and veteran servers–and their managers–the skills, confidence, and flexibility to bring Remarkable ServiceSM to virtually any situation–and keep customers coming back for more.About the Author:
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.
"About this title" may belong to another edition of this title.
Book Description Wiley. PAPERBACK. Condition: New. 0471380229 Ships promptly from Texas. Seller Inventory # Z0471380229ZN
Book Description Wiley, 2001. Paperback. Condition: New. 1. Seller Inventory # DADAX0471380229
Book Description Wiley, 2001. Condition: New. book. Seller Inventory # M0471380229
Book Description Wiley, 2001. Paperback. Condition: New. Never used!. Seller Inventory # P110471380229
Book Description Wiley. PAPERBACK. Condition: New. 0471380229 New Condition. Seller Inventory # NEW99.0247096
Book Description Condition: New. New. Seller Inventory # STRM-0471380229
Book Description Wiley, 2001. Paperback. Condition: New. 1. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. Seller Inventory # 0471380229n