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Remarkable Service:  A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 3rd Edition

Item #: WL-116876
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NEW, NOT USED! 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. New To This Edition: Added a new chapter, Chapter 3, A Clean and Safe Dining Room, in order to address issues of cleanliness and hygiene for workers, sanitary procedures for handling tabletop items, and safety concerns in the event of accidents or injury in the dining room. Added a new chapter, Chapter 5, Reservations and Waiting Lists, to better coordinate information and procedures to provide the best possible service whether you are taking reservations, timing, seating, using waiting lists, managing special requests, or taking group reservations. All new photographs provide clear details and instruction. Clear chapter objectives enable student progress to be observed and evaluated. Combined the history and traditions of professional table service and styles of table service into a single chapter, Chapter 2, Styles of Service, to give these service styles context for today’s restaurant.
ISBN UPC: 9781118116876
Format: Book
Cover: Softcover
Author: The Culinary Institute of America
Copyright: 2014
Length: 320 pages

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