A guide to the exemplary service and hospitality that build customer loyalty and restaurant reputations. It includes guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants.

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.

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.