Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.

This book includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.

Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience.

Professional Event Coordination examines the full event planning process and provides the tools and strategies to effectively procure, organize, implement, and monitor all the products, services, and service providers that will bring an event to life.

Art of the Event serves as the ultimate guide to designing and decorating events and celebrations, from eight to 8,000 guests.

An inspiring book for professionals and sophisticated home cooks who want to take their skills to the next level, Working the Plate goes beyond adding a drizzle of something here or a sprig of something there.

Incorporating the most recent rules and regulations of the FDA Model Food Code, this helpful manual reviews food safety and food defense prerequisite programs.

For the new and veteran food service operators alike, this book is essentially a unique "survival kit" packed with tested advice, practical guidelines and ready-to-use materials for all aspects of your job.

This book will show you step by step how to set up, operate and manage a financially successful beverage operation.

Successful Event Planning is the most thorough, concise, and easy to follow event planning book available. From the initial concept to ongoing management, this book has techniques to increase your chances of success.

You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP.

Innovative step-by-step descriptions of how to recruit, interview, hire, train and KEEP the best people for every position in your organization.

In this training video your staff will learn how to consistently deliver the quality service that makes customers not only come back, but tell others about their memorable experience.

The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person.

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