The Professional Service Guide: Culinary and Advanced Techniques

Name: The Professional Service Guide: Culinary and Advanced Techniques
Brand: Createspace Independent Publishing Platform
SKU: 9781463555382
Price: 4265.0 INR
Availability: InStock

by Bernard M. Martinage

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ISBN13: 9781463555382
Binding: Paperback
Subject: N/A
Publisher: Createspace Independent Publishing Platform
Publisher Imprint: Createspace Independent Publishing Platform
Publication Date: May 2, 2011
Pages: 196
Original Price: USD 49.0
Language: English
Edition: N/A
Item Weight: 549 grams
BISAC Subject(s): Professional Development

About The Book

This body of work, covering four knowledge areas critical to a successful restaurant vocation, assists managers as well as foodservice staff to develop the consummate skills required to efficiently handle all aspects of a front-of-the-house career.Designed as both a learning instrument and a floor technical reference, this expanded Guide features new chapters on hiring, preventing theft, training on culinary knowledge and advanced dining room techniques, plus an overview of technology in today's restaurants and business image development.This definitive series allows you to directly apply the reports, principles, strategies and well-illustrated step-by-step service techniques, enabling the optimization of your objectives by maximizing sales and customer satisfaction.

About The Author

Bernard Martinage, HGM, CHE Bernard Martinage holds a degree in Culinary Arts/Table Service from France and widely extended his knowledge working with a Maître Rôtisseur de France Bouce and then Maitre Cuisinier de France Bequet. Bernard lived in three different countries and is a Certified Hospitality Grand Master (HGM)(TM) and Certified Hospitality Educator. In Paris, France, he contributed to the grand opening of two major restaurants, one of them including a Jazz club. He achieved a 14 Rating (out of 20) in Gault & Millau for a previously un-rated restaurant located off the Champs Elysees. An industry veteran of 32 years Bernard has been living in the United States for the last 20 years, three of which were spent teaching at The Culinary Institute of America where he was the Lecturing Maitre D' of the flagship restaurant of the Institute: Escoffier. Under his watch Escoffier became the first student-staffed restaurant in America to receive a five-star rating, as well as an induction into the Fine Dining Hall of Fame. Author of The Professional Service Guide-the most complete and comprehensive dining room service book published in the English language-Bernard is the Founder, and President, of the Federation of Dining Room Professionals (FDRP)(R). FDRP is the only certification body to bear both the endorsement of the International Sommelier Guild (ISG) and, the American Culinary Federation (ACF) from which it received the Educational Assurance Award. FDRP originated the first of its kind, and world-premier, Certification Program for dining room hospitality professionals. This program allows applicants to receive credit for their experience and schooling. FDRP programs are embedded in universities, culinary colleges as well as preeminent businesses such as DNC and ARAMARK. Bernard is a member of Fairleigh Dickinson University's Service Center advisory board and has received profound recognition not only from professionals of the hospitality industry, but also by prominent figures such as Tim Zagat from the ZAGAT Survey(R). Also a speaker at the American Culinary Federation annual convention, Bernard has contributed to articles, published by educational institutions as well as national media such as the Nation's Restaurant News, Santé magazine and the Gold Medal Classroom, as well as Hospitality News for which he was the 'Dining Room Opinion' columnist from 2001 to 2005.

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