The key to creating a successful dining experience.
From the renowned Culinary Institute of America comes 'At Your Service', a guide foodservice professionals can rely on to develop and improve both hospitality and service to achieve exceptional results in mid- and up-scale dining establishments.
Through lively and engaging discussions, readers will learn the ins and outs of running a successful front of the house operation: taking reservations and greeting guests, basic service, tableside service, beverage service, and building and maintaining a good relationship between the front and the back of the house. Real life situations and industry anecdotes also cover potential problems and challenges that all restaurants are sure to face.
