Groovy Girls or Remarkable Service

Groovy Girls: Sleepover Surprise: A Twin-sational Birthday

Author: Robin Epstein

It's double the fun for the Twins' birthday bash! O'Ryan and Reese are turning 10 and that can only mean one thing: the girls are in for some supremely groovy surprises. The Groovies get the party started with a super secret search for some pizzaz-zy presents, a spagetti mis-adventure, and a road trip that'll be a "tail" to remember! Join the Groovy Girls for a fabulous birthday bash and their third sleepover!

New interesting book: Sensational Skillet Cookbook or 5

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

Author: The Culinary Institute of America

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 flexibilityto bring Remarkable ServiceSM to virtually any situation–and keep customers coming back for more.

Booknews

The 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 and served more than one course, with descriptions of table setting, when to bring drinks, how to deal with mistakes, how to organize staff, etc. Appendices provide a glossary of culinary terms and a selection of sample forms. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

	Foreword	VII
	Introduction	IX
Chapter 1	The Nine Basic Principles of Hospitality and Service	1
Chapter 2	Styles of Table Service: Classic to Modern	21
Chapter 3	Dining Room Organization and Personnel	39
Chapter 4	The Front Door	49
Chapter 5	Getting Ready for Service	73
Chapter 6	Serving Guests: The Main Event	103
Chapter 7	Beverage Service	123
Chapter 8	Wine Service	137
Chapter 9	Farewells	159
Chapter 10	Special Service Challenges	173
Chapter 11	Special Functions	183
Chapter 12	Money Handling: Taking Care of Business	193
Chapter 13	Safety and Sanitation	205
	Afterword	219
	Appendix A	221
	Glossary of Technical Terms
	Frequently Confused Culinary Terms
	Glossary of Restaurant Slang Terms
	Appendix B	257
	Sample Forms
	Bibliography	265
	Periodicals
	Government, Trade, and Professional Groups
	Internet Sources
	Recommended Videotapes
	Index	277