At your service : a hands-on guide to the professional dining room /

• Fischer, John W.
• Culinary Institute of America

• Food service
• Restaurant management

• Wiley,

• 0764557475 (pbk.)
• 9780764557477

• Includes index.
• Bibliography: p. 201-202.
• Chapter 1: The Basics of Hospitality and Service. -- Chapter 2: The Relationship Between the Front and the Back of the House. -- Chapter 3: The Front Door. -- Chapter 4: Preparation for Service. -- Chapter 5: Serving Guests: The Main Event. -- Chapter 6: Tableside Cooking. -- Chapter 7: Beverage Service. -- Chapter 8: Staffing Challenges. -- Chapter 9: Taking Care of Business. -- Chapter 10: It's Going to Happen: Handling Emergencies. -- Glossary. -- Resources. -- Index.

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