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Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: The book can be used as a reference guide for a variety of foodservice personnel as well as a text for students. As competition for the customer's spending dollar has increased, contemporary restaurants must distinguish themselves by training staff to manage the needs of the customer and to offer consistent service. Service and hospitality mean different things to different foodservice operations, and this book addresses a wide range of mid- and up-scale dining establishments. Chapters cover everything from preparation for service and front-door hospitality to money handling, styles of modern table service, and the relationship between the front- and back-of-the-house. At Your Service uses real-life anecdotes to teach the basic principles of service and hospitality, and this new edition includes the most updated information on serving customers in the contemporary restaurant world. Buchnummer des Verkäufers

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Inhaltsangabe: The book can be used as a reference guide for a variety of foodservice personnel as well as a text for students.  As competition for the customer's spending dollar has increased, contemporary restaurants must distinguish themselves by training staff to manage the needs of the customer and to offer consistent service.  Service and hospitality mean different things to different foodservice operations, and this book addresses a wide range of mid- and up-scale dining establishments. Chapters cover everything from preparation for service and front-door hospitality to money handling, styles of modern table service, and the relationship between the front- and back-of-the-house. At Your Service uses real-life anecdotes to teach the basic principles of service and hospitality, and this new edition includes the most updated information on serving customers in the contemporary restaurant world.  

Klappentext: The essential guide to the exemplary service and hospitality that build customer loyalty . . . and restaurant reputations

In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. At Your Service is the comprehensive, contemporary guide to help professionals refine the dining experience. It gives new and veteran servers and their managers fresh insight, ideas, skills, and confidence for running a successful front-of-the-houseoperation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling. The book includes:

  • Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants
  • Sidebars and real-life anecdotes from industry professionals to reinforce the principles of good service
  • Effective ways to address staffing challenges
  • Ideas to enhance the relationship between the front and back of the house
  • Sixty-four photographs of dining room service and techniques

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Fischer, John W.
ISBN 10: 0471769185 ISBN 13: 9780471769187
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Buchbeschreibung Buchzustand: New. Buchnummer des Verkäufers 21154039-n

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Buchbeschreibung John Wiley Sons, United States, 2005. Paperback. Buchzustand: New. 229 x 180 mm. Language: English . Brand New Book. The book can be used as a reference guide for a variety of foodservice personnel as well as a text for students. As competition for the customer s spending dollar has increased, contemporary restaurants must distinguish themselves by training staff to manage the needs of the customer and to offer consistent service. Service and hospitality mean different things to different foodservice operations, and this book addresses a wide range of mid- and up-scale dining establishments. Chapters cover everything from preparation for service and front-door hospitality to money handling, styles of modern table service, and the relationship between the front- and back-of-the-house. At Your Service uses real-life anecdotes to teach the basic principles of service and hospitality, and this new edition includes the most updated information on serving customers in the contemporary restaurant world. Buchnummer des Verkäufers BZV9780471769187

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Buchbeschreibung 2005. Paperback. Buchzustand: New. 1st. 181mm x 235mm x 13mm. Paperback. The book can be used as a reference guide for a variety of foodservice personnel as well as a text for students.ÂÂAs competition for the customer's spending dollar has incre.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 224 pages. 0.419. Buchnummer des Verkäufers 9780471769187

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Buchbeschreibung Wiley, 2005. Paperback. Buchzustand: Good. Good condition, some are ex-library and can have markings. Buchnummer des Verkäufers GD-151-58-8029408

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Buchbeschreibung Wiley, 2005. Paperback. Buchzustand: As New. Like new condition. Buchnummer des Verkäufers XX-151-58-8029408

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Buchbeschreibung 2005. Paperback. Buchzustand: New. 1st. 181mm x 235mm x 13mm. Paperback. The book can be used as a reference guide for a variety of foodservice personnel as well as a text for students.ÂÂAs competition for the customer's spending dollar has increased, contemp.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 224 pages. 0.419. Buchnummer des Verkäufers 9780471769187

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Buchbeschreibung Wiley, 2005. Paperback. Buchzustand: Very Good. Buchnummer des Verkäufers P020471769185

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Buchbeschreibung John Wiley & Sons Inc (US), 2005. Paperback. Buchzustand: New. 1. 18.05 x 23.5 cm. The book can be used as a reference guide for a variety of foodservice personnel as well as a text for [Url removed]ompetition for the customer's spending dollar has increased, contemporary restaurants must distinguish themselves by training staff to manage the needs of the customer andto offerconsistent service. Service and hospitality mean different things to different foodservice operations, and this bookaddresses a wide range ofmid- and up-scale dining [Url removed]ters cover everything from preparation for service and front-door hospitality tomoney handling, styles of modern table service,and the relationship between the front- and back-of-the-house. At Your Service uses real-life anecdotes to teach the basic principles of service and hospitality, and this new edition includes the most updated information on serving customers in the contemporary restaurant world. This Is An Audio Book. Paperback. Buchnummer des Verkäufers MM-54028546

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Buchbeschreibung Wiley, 2005. Paperback. Buchzustand: Used: Good. Buchnummer des Verkäufers SONG0471769185

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Culinary Institute of America
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Buchbeschreibung Buchzustand: Brand New. Book Condition: Brand New. Buchnummer des Verkäufers 97804717691871.0

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