The Culinary Institute of America (CIA):

Remarkable Service, 3rd Edition

Student Companion Site

Table Of Contents

Chapter 1: The Principles of Remarkable Service

Chapter 2: Styles of Service

Chapter 3: A Clean and Safe Dining Room

Chapter 4: Preparing and Maintaining the Dining Room for Remarkable Service

Chapter 5: Reservations and Waiting Lists

Chapter 6: Serving Guests

Chapter 7: Beverage Service

Chapter 8: Wine Service

Chapter 9: Banquet Service in the Restaurant

Chapter 10: Remarkable Service Interactions

Get Help With:

* These links will open a new window

Copyright © 2000-2024 by John Wiley & Sons, Inc., or related companies. All right reserved.  | Privacy Policy