At Your Service: A Hands-On Guide to the Professional Dining Room

Thebook can be used as a reference guide for a variety of foodservicepersonnel as well as a text for students.  As competitionfor the customer's spending dollar has increased, contemporaryrestaurants must distinguish themselves by training staff to managethe needs of the customer and to offer consistentservice.  Service and hospitality mean different things todifferent foodservice operations, and this book addresses awide range of mid- and up-scale diningestablishments. Chapters cover everything from preparation forservice and front-door hospitality to money handling, stylesof modern table service, and the relationship between thefront- and back-of-the-house. At YourService usesreal-life anecdotes to teach the basic principles of service andhospitality, and this new edition includes the most updatedinformation on serving customers in the contemporary restaurantworld.