A Front-of-the-House Companion for Culinarians
by Noel C. Cullen
This complete resource guide fully prepares student chefs for the challenges of the
foodservice industry in the new millennium by helping them build solid skills in
"front-of-the-house" training (i.e. customer satisfaction and retention-now recognized as
the principal driving force behind the modern chef).
Contents
I. Imperative of Customer Service
- Chefs and the Future
- Legacy of Service
- Methods of Table Service
- Tableside Service and Buffets
- Guest Relations and "People" Skill Techniques
- Suggestive Selling and Merchandising
- Legal Issues and Dining Room Service
II. Fundamentals of Wine Production
- Wine-Making and the Major Varietals
- Major Wine-Producing Countries
- Wine and the United States
- Tasting, Evaluating, Appreciating, and Cooking with Wine
- Wines Styles: Highly Rated Wines of the World and Quality Controls
- Service of Wine and the Wine List
III. Bar Service and Mixology
- Liqueurs and Aperitifs
- Beers, Ales, and Stout
- Distilled Liquors
- Mixology
- Intervention Procedures for Alcohol Service
- Licensing and Legal Issues Surrounding Alcohol
- Bar Theft and Special Problems
- Alcohol and its Effect on the Body
IV. Toward Teamwork
- Issues of Sanitation
- Safety
- Quality Management, Diversity, and Respect
- Dynamics of Leadership
- Teamwork: Putting it All Together
Appendices
- International Coffees and Tableside Preparations
- Cocktail Recipes
- Napkin Folds
About Wines
Glossary of Terms
Index
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