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what a waste of money:
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.
Not a bad little book, especially if you know service.:
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.
Just what I would expect from the CIA:
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.
| Author: | The Culinary Institute of America | | Binding: | Paperback | | Dewey Decimal Number: | 647.95068 | | EAN: | 9780471380221 | | Edition: | 1 | | ISBN: | 0471380229 | | Number Of Pages: | 320 | | Publication Date: | 2001-01-05 |
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