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

by Culinary Institute of America and John W. Fischer

Book Overview

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0764557475
• ISBN13: 9780764557477
• Release Date: September 2005
• Publisher: John Wiley & Sons
• Length: 210 Pages
• Weight: 1.00 lbs.
• Dimensions: 0.6" x 7.1" x 9.1"

Customer Reviews

Restaurant must read

Well and entertainingly written, this guide should be read cover to cover by everyone in the restaurant business. This guy knows the deal and understands that dated concepts like shift rivalry and waiters vs cooks only make restaurants fail. Wanna succeed? Read this!

helpful

this book is a great review or clarification for anyone who has to run any restaurant, it offers suggestions to rookies and pros.

At Your Service, A Hands-on Guide to the Proffessonal Dining Rom

I only bought this book for my Restaurant Management class homework. I was suprised to find out that there was no question and answers at the end of each chapters, like most of my text books for class. Overall the book was very informative. I especially liked that it did have a lot of photos. Some of my books are all text reading, borrrring.At Your Service: A Hands-On Guide to the Professional Dining Room

Best book there is on the subject.

This book is the best book on the subject from the authority. A must have.

Excellent

I was trained by the author John Fischer at the CIA. He is an excellent teacher of the FoH Art. It is truely an art to wait on people and give the guest every thing they could possibly want or need. John is a great and excellent teacher that dove into the realms of the ways and hows and whats to do and when to do it sequences. I got to see him in action behind a bar one afternoon serving up as the bartender that did not show that day. He was knowledgable about wines and bar drinks showing some razzle dazzle! He was "the man" when I had him. Thanks John and for even signing my book...guy

Move over remarkable service.

I attended the Culinary Institute of America and was trained by Mr. Fischer. I cannot imagine a single resource that does so much to demistify the key essentials of successful service than this reference. I recommend it to anyone in the industry or interested in the industry. The old standard (the bible until now) for front of the house reference has been remarkable service. An information filled text-book but a remarkably boring and mundane read. Entertaining, Original, Insightful, and Educational this is your one stop reading for front of the house.