Subject Guides: Culinary Arts (CA): CA115 Table Service

Dining Room Management

Design and Equipment for Restaurants and Foodservice by Chris Thomas; Costas Katsigris; Edwin J. Norman
Call Number: Circulating 647.95 T361
ISBN: 9781118297742
Publication Date: 2013-09-23
NEW 1/2017 This text shows the reader how to plan and develop a restaurant or foodservice space.
Dining Room and Banquet Management by Anthony J. Strianese
Call Number: Circulating 647.95 St84
ISBN: 9780827375666
Publication Date: 1997-01-07
This text is designed to be a manager's guide for successful service.
Food and Beverage Service by Ronald F. Cichy; Paul E. Wise
Call Number: Circulating 647.95 C485
ISBN: 9780866120951
Publication Date: 1998-07-01
Increasing Restaurant Sales: boost your sales & profits by selling more appetizers, desserts, & side items by B. J. Granberg
Call Number: Circulating 331.702 F7392gr v.15
ISBN: 0910627258
Publication Date: 2003-01-12
Remarkable Banquet Service by Ezra Eichelberger; Culinary Institute of America (CIA) Staff
Call Number: Circulating 647.95 Ei22
ISBN: 9781118412039
Publication Date: 2014-03-03
Remarkable Service by Culinary Institute of America (CIA) Staff
Call Number: Circulating 647.95 R281
ISBN: 9781118116876
Publication Date: 2014-02-10

Certified Tourism Ambassador Network
"To increase regional tourism by inspiring front-line hospitality employees and volunteers to turn every visitor encounter into a positive experience."

Cooking to the Image by Elaine Sikorski
Call Number: Circulating 641.5 Si29
ISBN: 9781118075975
Publication Date: 2012-11-06
NEW 12/2016
Perfect Table Settings by Denise Vivaldo
Call Number: Circulating 642.7 V836p
ISBN: 9780778802549
Publication Date: 2010-09-16
NEW 12/2016
The Professional Server: A Training Manual by Paul C. Paz; Ron Wilkinson; Marcella Giannasio; Edward E. Sanders
Call Number: Circulating 642.6 Sa56
ISBN: 9780131709928
Publication Date: 2012-01-03
Professional Table Service / translation from the German Service Lehrbuch by Sylvia Meyer
Call Number: Circulating 642.6 M575p
ISBN: 0442239823
Publication Date: 1991-11-01
"spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers"
The Set Table by Hannah Shuckburgh
Call Number: Circulating 642.7 Sh91
ISBN: 9781908714046
Publication Date: 2013-04-07
NEW 12/2016
Tabletop Presentations by Irving Mills
Call Number: Circulation 642.7 M625t
ISBN: 0442264720
Publication Date: 1989-12-01
Tasty Tables by Annick Van Wesemael
Call Number: Circulating 642.8 W512
ISBN: 9789058563392
Publication Date: 2011-04-16
NEW 12/2016
The Waiting Game by Mike Kirkham; Peggy Weiss; Bill Crawford
Call Number: Circulating 642.6 K635w
ISBN: 1580083692
Publication Date: 2002-07-01
"highly informative guide to the art and science of waiting tables"

Gratuity by Richard Seltzer
Call Number: e-book - Multiple User License
ISBN: 9780739144220
Publication Date: 2010-06-05
Greatest Customer Service Story Ever Told by ABC News Productions
Call Number: Streaming Video
Publication Date: 2013
"discusses the importance of quality customer service in any business... shares Morton's Steakhouse delivering a steak dinner to the airport, based on a tweet he sent out."
Lessons in Service from Charlie Trotter by Edmund Lawler; Charlie Trotter; Ed Lawler
Call Number: Circulating 647.95 L423
ISBN: 9781580083157
Publication Date: 2001-11-28
Zingerman's Guide to Giving Great Service by Ari Weinzweig
Call Number: Circulating 658.812 W433z
ISBN: 1401301436
Publication Date: 2004-12-01
Entrepreneurial phenomenon Ari Weinzweig, co-founder of the much-loved Zingerman's Deli, shares the secrets to providing world-class customer service.

American dining and entertaining etiquette DVD by Ruth L. Kern
Call Number: AV 395.54 AM35ker DVD
Publication Date: 2002.
An international etiquette consultant teaches proper American table manners.
Which Fork Do I Use?
Call Number: Streaming Video
Publication Date: 2010
Topics include etiquette basics, seating, formal table setting, soup, bread, cutting, serving styles, seasoning, passing dishes, posture, dealing with nervousness, conversational etiquette, and paying the bill.