Buy Used
CDN$ 0.04
+ CDN$ 6.49 shipping
Used: Good | Details
Condition: Used: Good
Comment: Our books ship from the USA and delivery time is 2 to 3 weeks.  Minimal damage to cover and binding. Pages show light use. With pride from Motor City. All books guaranteed.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 5 images

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners Paperback – Jan 25 2001


See all formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback
"Please retry"
CDN$ 39.94 CDN$ 0.03

There is a newer edition of this item:

Remarkable Service
CDN$ 26.30
In Stock.

Amazon.ca First Novel Award - 6 Canadian Novels Make the Shortlist



Product Details

  • Paperback: 304 pages
  • Publisher: Wiley; 1 edition (Jan. 25 2001)
  • Language: English
  • ISBN-10: 0471380229
  • ISBN-13: 978-0471380221
  • Product Dimensions: 19.1 x 1.6 x 23.1 cm
  • Shipping Weight: 680 g
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #446,105 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From the Back Cover

Topics include:
  • Dining room and kitchen organization and personnel
  • Reservations, greeting, and seating
  • Classic and modern styles of table service
  • Beverage and wine service
  • Money handling
  • Service challenges––what to do when things go wrong
  • Front-of-the-house safety and sanitation

Industry surveys consistently show that service is the number one reason that people come back to a restaurant–or dine elsewhere. With competition increasing for today’s dining dollar, restaurants must go beyond culinary excellence to ensure their success. They must offer Remarkable ServiceSM, the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty.

This book offers unique, comprehensive coverage of the principles, standards, and practices that are the hallmark of truly Remarkable ServiceSM. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation’s most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience.

Remarkable ServiceSM places detailed practical information within the framework of Nine Basic Principles of Hospitality and Service. These critical principles provide the foundation for building an outstanding customer service program in any setting, from informal to fine dining. Filled with invaluable real-life examples and important do’s and don’ts, this book gives both new and veteran servers–and their managers–the skills, confidence, and flexibility to bring Remarkable ServiceSM to virtually any situation–and keep customers coming back for more.

About the Author

Founded 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.

Inside This Book (Learn More)
First Sentence
The Nine Basic Principles of Hospitality and Service may seem to refer to different kinds of acts, but in fact they constitute a code of service that encompasses taking care of the guest or customer. Read the first page
Explore More
Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Customer Reviews

4.0 out of 5 stars
5 star
0
4 star
2
3 star
0
2 star
0
1 star
0
See both customer reviews
Share your thoughts with other customers

Most helpful customer reviews

0 of 1 people found the following review helpful By Steve M. Smith on March 10 2004
Format: Paperback
I'd recommend a book by author Matt Lehman called "Clam Chowder: A Server's Field Manual". This book is a realistic, funny, clever and insightful read. It will give a true look into the minds of your wait staff. I couldn't put it down. I'm not sure if it's available on Amazon, but it is online at [...]
I haven't worked in the restaurant for years, but Clam Chowder brought back a flood of memories for me. I have read it twice since I first got it. My book has now been passed on to at least 7 other people. They all agree, Clam Chowder is the best restaurant book ever - told from a server's perspective.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
1 of 3 people found the following review helpful By Guy T. Anderson on Sept. 10 2001
Format: Paperback
As someone that prides themself on customer satisfaction, I have to say this was not a bad little book. A lot is common sense, but some would learn from this. People like to be taken care of from start to finish in any industry and this is a good reminder in service.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 4 reviews
4 of 4 people found the following review helpful
Just what I would expect from the CIA Feb. 21 2006
By Christopher W. Bailey - Published on Amazon.com
Format: Paperback
I highly recommend this book to anyone who wants to improve the table service in their establishment. Well thought out and laid out. I really enjoyed the history aspect of the book. It was an interesting read and a very helpful manual.
7 of 10 people found the following review helpful
Not a bad little book, especially if you know service. Sept. 10 2001
By Guy T. Anderson - Published on Amazon.com
Format: Paperback
As someone that prides themself on customer satisfaction, I have to say this was not a bad little book. A lot is common sense, but some would learn from this. People like to be taken care of from start to finish in any industry and this is a good reminder in service.
10 of 18 people found the following review helpful
what a waste of money Sept. 30 2005
By J. Brathwaite - Published on Amazon.com
Format: Paperback Verified Purchase
A big disappointment from a distinguished institute like the Culinary Institute of America. A little book with even less info. Headings with a paragraph or two will not help menager or even servers keep customers coming. This book needs a more explanations and examples - give incites to experiences.
1 of 14 people found the following review helpful
remarkable service, Sept. 11 2009
By Thomas W. Osowski - Published on Amazon.com
Format: Paperback
I order the lastest copy, I receive a old vesion copy, that is no long be use in our school... You can say I waste my money on a old copy... I had to buy a new copy at school for the three time the cost I pay thur your company... from now I on I not planning to order any more books from your web page... You can say I threw my money out the window.... what a waste, when some one order a book for school, they should be given the last copy that came out, now what they want to get rid of...... A unhappy customer thomas osowski


Feedback