Description

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.

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Paperback / softback by The Culinary Institute of America (CIA)

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A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the... Read more

    Publisher: John Wiley & Sons Inc
    Publication Date: 11/04/2014
    ISBN13: 9781118116876, 978-1118116876
    ISBN10: 1118116879

    Number of Pages: 304

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    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.

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