An invaluable resource for managers & owners as a training guide, and for anyone else who is seriously involved in beverage operations.

This one-stop reference is the ultimate equivalency dictionary for the bar,

At Your Service is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation

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.

Informative and practical in approach, this book helps readers understand and appreciate the intricacies of how to manage a beverage operation profitably.

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

The book is full of training tips, tactics and how-tos that will show you proper presentation, and how to keep learners motivated both during and after the training.

For anyone who hires employees this is a must have book. Once you learn the right questions to ask, you’ll get the best employees.

The Responsible Serving of Alcoholic Beverages training course provides management and liquor service staff with the knowledge and awareness necessary to responsibly serve alcohol in licensed premises.

If you have employees, you need employment policies in writing distributed to every employee. Our Employee Handbook Template is the ideal solution to produce your own handbook in less than an hour.

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

Finally, a cost effective solution for developing your own employee handbook.

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.

Restaurant Basics is the only book on customer service written entirely from the guest's point of view (the only perspective that really counts!)

Turnover and teamwork are not "things" -- they are very predictable consequences of the working climate in an organization. The better you understand how the process works, the more successful a manager you will become.

GBM will show you a way to boost volume that is simpler, more effective and much less risky than anything you have ever tried before.

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