Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners » (Older Edition)

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.

Topics include:

• Dining room and kitchen organization and personnel
• Reservations, greeting, and seating
• Classic and modern styles of table service
• Beverage and wine service
• Money handling
• Service challenges––what to do when things go wrong
• Front-of-the-house safety and sanitation

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.

Booknews

The Culinary Institute has produced a clearly written, well- illustrated guide to restaurant service that also includes details of food and dining history to make this an unusually interesting didactic work. The text is designed for fine restaurants of all types, where diners are seated and served more than one course, with descriptions of table setting, when to bring drinks, how to deal with mistakes, how to organize staff, etc. Appendices provide a glossary of culinary terms and a selection of sample forms. Annotation c. Book News, Inc., Portland, OR (booknews.com)