Professional Table Service
Title | Professional Table Service PDF eBook |
Author | Sylvia Meyer |
Publisher | Wiley |
Pages | 0 |
Release | 2002-01-22 |
Genre | Cooking |
ISBN | 9780471289265 |
Professional Table Service spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers.
Arranging the Meal
Title | Arranging the Meal PDF eBook |
Author | Jean-Louis Flandrin |
Publisher | Univ of California Press |
Pages | 230 |
Release | 2007-10-15 |
Genre | Cooking |
ISBN | 0520238850 |
Arguing against pretentious restaurants, Flandrin argues that such changes in the food service are far from distinct events. Instead he regards it as a historical phenomenon, one that changed in response to socioeconomic and cultural factors.
Setting the Table
Title | Setting the Table PDF eBook |
Author | Danny Meyer |
Publisher | Harper Collins |
Pages | 244 |
Release | 2009-10-13 |
Genre | Business & Economics |
ISBN | 0061868248 |
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
The Art of the Table
Title | The Art of the Table PDF eBook |
Author | Suzanne Von Drachenfels |
Publisher | Simon and Schuster |
Pages | 598 |
Release | 2000-11-08 |
Genre | House & Home |
ISBN | 0684847329 |
"Home Comforts" meets Miss Manners in this elegant, comprehensive guide to the table -- an invaluable resource for every aspect of formal and informal dining and entertainment. 130 line drawings throughout. 16 pages of color photos.
Food Service Industry
Title | Food Service Industry PDF eBook |
Author | Gertrude G. Blaker |
Publisher | |
Pages | 200 |
Release | 1961 |
Genre | Distributive education |
ISBN |
The Essentials of Good Table Service
Title | The Essentials of Good Table Service PDF eBook |
Author | Cornell University. School of Hotel Administration |
Publisher | |
Pages | 74 |
Release | 1975 |
Genre | Table service |
ISBN |
Remarkable Service
Title | Remarkable Service PDF eBook |
Author | The Culinary Institute of America (CIA) |
Publisher | Wiley Global Education |
Pages | 307 |
Release | 2014-03-27 |
Genre | Cooking |
ISBN | 1118805402 |
Remarkable Service has been a leading guide to restaurant service techniques and principles for the past decade. In its all-new edition , a complete reorganized and updated look at table service and foodservice management is provided, including everything from setting up a dining room and taking orders to executing wine service and handling customer complaints. Remarkable Service, Third Edition features all-new photography throughout, as well as a foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service. New “Scripts for Service Scenarios” throughout the book provide real-world examples to help readers practice tasks like taking a reservation, recommending a dish, and communicating with kitchen staff. This text is a vital resource for culinary professional, meant to be used as both a development tool for lifelong learning and an essential text for those taking table service and dining room management courses.