Remarkable Service

Was a great book for chefs to have on hand to refresh their memory and to keep them striving to be the best in all aspects of their job

A great resource book for my business. I give it 5 stars for content...but it IS disappointing the number of typo and grammatical errors I have discovered. Published works used to be proof-read by professionals and you rarely found a mistake...you would think that with all the technology for grammar/spell check, etc., it would be even more fail-proof, but guess not.

This book is required for my service management class, very step by step book on how to build your service skills. If you are looking to further your service skills to learn how to give your guests remarkable service this is the book, anyone can take away the key points of the book!

First off, I needed this book for an applied hospitality class I needed to take as part of my culinary arts degree. It is the one most of the culinary arts programs at colleges use, and it is written by the CIA (Culinary Institute of America) which is one of the top culinary arts colleges you can go to. While the material is very well written, and presented in a way to follow the progression of what you need to know to run a restaurant dining room, it is a little dated. This edition is from 2014, and a portion of the information is based around antiquated technology, and use of lots of handwritten logs and tracking sheets. Most of which have been replaced by spreadsheets, time reporting software, and POS systems. On a whole though, I learned a lot of great information about running the front of the house, which is just as important as what I learned about running the kitchen in my culinary classes.

Today, I received the book and started to read on the fundamentals of service. I had the "Professional Table Service" book. That use as a reference, but I know is outdated. I replace it with Remarkable Service. It has​ been Great to refresh on service and to review on beverage 101.

Waiters should get honorary degrees in public relations for the daily juggling they do to meet the needs of customers. This book shows management and waiters some techniques for making dining pleasurable.

Gives me a better Handel on evaluating restaurants or running your own

Good book if you're in the biz

Book came in poor condition.

ホスピタリティ産業の学術的な文献は日本には少ないため、とても参考になりました。料飲サービスの基本的な内容が整理されており、理解しやすいと思います。

Good general book for students. A little too American for my taste. Some things don't apply in UK.