This book incorporates the legalities and responsibilities of serving alcohol either behind a bar, at a table, or at an off-premise function. Alcohol sales are an important source of revenue for many establishments. However establishments may face the potential for civil and criminal liability should one of your customers become intoxicated and cause damage to themselves, others or property.Good management and employee training is the key to preventing these problems before they be...

This book incorporates the legalities and responsibilities of serving alcohol either behind a bar, at a table, or at an off-premise function. Alcohol sales are an important source of revenue for many establishments.

The New York Times –bestselling author of Evidence of Harm exposes the dark side of America's most beloved marine mammal park.Death at SeaWorld centers on the battle with the multimillion-dollar marine park industry over the controversial and even lethal ramifications of keeping killer whales in captivity. Following the story of marine biologist and animal advocate at ...

With a Foreword by Jim Cora, former Chairman of Disneyland International"A leadership blueprint, applicable in any organization." -- Captain D. Michael Abrashoff, U.S. Navy (Ret.), and author of It's Your Ship"When I first arrived at The Walt Disney Company, I was surprised to find I had to go back to school--at Disney University! There, I learned the fundamentals of guest service that consistently gave Disney a tremendous advantage in the mark...

The multiple award-winning Restaurant Manager’s Handbook is the best-selling book on running a successful food service operation. Now in the 4th completely revised edition, nine new chapters detail restaurant layout, new equipment, and principles for creating a successful business.

Selected as one of the "Best Books on Innovation, 2008" by BusinessWeek magazineNamed the "Best Human-Capital Book of 2008" by Strategy + Business magazineA crash course in the business of learning-from the bestselling author of The Innovator's Dilemma and The Innovator's Solution…"Provocatively titled, Disrupting Class is just what America's K-12 education system...

Learn from the executive who made Verizon Wireless #1 what it takes to drive results, develop people, and build careers“***Happy employees don't make good results; good results make happy employees.***” This is one of the rules that helped Denny Strigl to transform Verizon Wireless from a regional carrier into a billion-dollar behemoth during his 20 years as president and CEO. Strigl's long-awaited no-spin/no-fluff guide to results-driven management is custom-made for leaders lik...

This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person.

This comprehensive handbook will clearly demonstrate how to set up, operate and manage a financially successful bed-and-breakfast or small hotel. Whatever your reason for wanting to open a bed and breakfast, keep in mind that at it takes more than dreams and rooms to achieve success, it is a business that must show a profit. This book will separate the romantic notions of owning a B&B from the business end.While providing detailed instruction and examples, the author leads you thro...

What keeps a team performing at its peak even under the most difficult conditions? Conversational capacity: the ability to have open, balanced, nondefensive dialogueIn a world of mounting complexity and rapid-fire change, it's more important than ever to build teams that work well when the pressure is on. Craig Weber provides managers and team leaders with the communication tools they need to ensure that the team remains on track even when dealing with its most tro...

This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & Sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points).Expla...

This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the myst...