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OverviewThe Culinary Institute has produced a clearly written, well-illustrated guide to restaurant service that also includes details of food and dining history to make this an unusually interesting didactic work. The text is designed for fine restaurants of all types, where diners are seated. The book describes the contemporary imperative of restaurant management, one that distinguishes, finally, a good restaurant from a great one. It provides a comprehensive guide to managing front-of-house operations and details the full range of service approaches, including everything from formal to casual. Full Product DetailsAuthor: The Culinary InstitutePublisher: John Wiley and Sons Ltd Imprint: John Wiley & Sons Inc Dimensions: Width: 19.10cm , Height: 1.50cm , Length: 23.10cm Weight: 0.614kg ISBN: 9780471380221ISBN 10: 0471380229 Pages: 304 Publication Date: 25 January 2001 Audience: Adult education , General/trade , Professional and scholarly , Further / Higher Education , General Replaced By: 9780470197400 Format: Paperback Publisher's Status: Out of Stock Indefinitely Availability: Out of stock  Table of ContentsReviewsAuthor InformationFounded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California. Tab Content 6Author Website:Countries AvailableAll regions |
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