Recommended Country Inns West Coast, 7th (Recommended Country Inns Series) Review

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(More customer reviews)I purchased this book to help me find a place to honeymoon that was cozy, not over-run by tourists. I wanted a honeymoon site that offered an authentic experience, not one marketed or comercialized. I knew there had to be out of the way places that would allow genuine exploration and discovery in which the traveler was not just another number being shuttled around to the same places to spend money with everyone else. I ended up finding a beautiful bed and breakfast on the Olympic Peninsula in Washington State. Built in the late 1800's this inn featured a small detached bungalow on the bluffs overlooking the harbor. There is no way I would have found this place without the guide.
I am realizing the benefit of "place." The world is full of ugly concrete box hotels that all look and feel the same. Why not chance it a little and explore a small county inn off a small country road surrounded by woods and coastline? Yes, there may be a little discomfort in the lack of anonimity, but why settle for the generic?
For those who live on the west coast, or want to visit, this guide has hundreds of listings of places to stay. The author has personally visited each of them (tough job), and offers insightful recommendations. The guide thoroughly covers a broad range of geography and has something from everyone from 19th century hotels to small cabins in California's Gold Rush Country. Most of these inns are owned by families who live on the site, so you know you are supporting local economies and not some corporate interest 1,000 miles away.
Read this and then get out there and explore.

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You'll find the region's best inns, from cosmopolitanSeattle to California's alluring Route 1, described in exquisitedetail. Julianne Belote personally selected 227 West Coast inns andprofiled 112 others for a total of 339 memorable choices - more than100 of which are new to this edition! Immerse yourself in idyllicsurroundings and discern with ease the best inn for a romanticgetaway, family vacation, business conference, or specialcelebration. The Recommended Country Inns(r) Series is designed tosuit a variety of tastes and budgets. Each book features only the innsworth visiting, giving you the most value for your money. Fulldescriptions of each inn provide the most up-to-date, essentialinformation available. Inns deserving special commendation - not justthe most expensive - receive Top Pick status and are described infuller detail. Handy icons help you to recognize at a glance whichinns you want to know more about. Special indexes round out thisguide, helping you find the inns with features that are most importantto you!

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Foghorn Outdoors: California Beaches: The Best Places to Swim, Play, Eat, and Stay on the Coast Review

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(More customer reviews)Boy, did this book ever surprise me!
Last month, I purchased CALIFORNIA BEACHES from Amazon.Com, hoping to learn about my home state's more obscure beaches prior to prowling them. Having grown up on an L.A. beach (Playa del Rey, near LAX, to be exact), I wanted also to test my knowledge of the coast.
CALIFORNIA BEACHES didn't disappoint. All the knowledge relevant to beach fans was there: quality of beaches, swimming and surf conditions, general description, size of crowds, access information, accommodations, night life, etc.
What I didn't expect, and what has kept me reading this thick paperback night after night, is the richness of its cultural sociology. Parke and Allen have California pegged! CALIFORNIA BEACHES is primarily a guidebook, but it is also the most insightful analysis of life on California's Pacific Rim in the late 20th Century I've come across -- and I've read them all.
Representative topics discussed in extensive sidebars, frequently running two or three pages, include the ocean as icon, the immigration question, land-preservation controversies, freeway congestion, pollution and clean-up of the seas, access rights for beachgoers vs. property rights of beach homeowners, the evolving music scene, North vs. South as a defining characteristic of California life, and so on. Parke and Allen do an excellent job of describing the local cities that front on the beaches, too, in terms of geography, culture, and even political issues.
Moreover, Parke and Allen's descriptions of the state's beaches and beach towns are right-on, based on my personal experience...and they have been to all of them! (I'm envious of their lifestyle, frankly. They get to do this for a living.)
CALIFORNIA BEACHES is witty, trenchant, and just plain GOOD. As I read the book it was as if grown-up members of my high-school bodysurfing club were reporting their adventures, still wondering at the California coast's wonders and mysteries.
One more thing: CALIFORNIA BEACHES, the publisher notes, i! s printed with soy ink on recycled paper; and a contribution is made to the coastal-protection advocacy organization, the Surfrider Foundation, for each copy purchased.
All you surf dudes and dudettes: buy this book! And then get ready to "hit the beach," well-informed.
Bob Jacobson Founding Member, Manhattan Beach Bodysurfing Association, 1966-1970

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Devoted campers, hikers, boaters, anglers, bikers, and golfers agree: Foghorn Outdoors guidebooks are essential for anyone who wants to spend less time planning and more time enjoying the outdoors. Each book is an excursion guide packed with the latest information on a variety of adventures near and far. Celebrated authors and beach experts Parke Puterbaugh and Alan Bisbort comb each coastal county in the Golden State, providing witty and opinionated facts and features on every publicly accessible stretch of sand between the Mexico and Oregon borders. California Beaches includes up-to-date directions, entrance and parking fees, hours of operation, and facilities available at nearly 400 beaches clever, fact-filled essays on beach life and other California-related topics, the latest lodging options -- from five-star seaside resorts to secluded beach campgrounds, the best in coastal cuisine and nightspots from surf bars to gourmet restaurants, and easy-to-use maps and an extensive index.

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Georgina Campbell's Ireland: The Best Places To Eat Drink And Stay (The Guide) Review

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(More customer reviews)A native Dubliner suggested this guide for my last trip to Ireland (Summer, 2003). The guide made the trip. We relied on it every day. I had some of the best meals of my life in Ireland thanks to this guide. When I told friends this, they were amazed; Ireland is not necessarily known for its cuisine. But thanks to Georgina Campbell, maybe it will be!

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This is Ireland's most highly respected hospitality guide. It offers accurate descriptions of approximately 1,000 recommended establishments throughout Ireland, North and South, in a wide range of categories (hotels, restaurants, cafÇs, pubs, country houses, guesthouses, and farmhouses), thus giving the best choices for all occasions and budgets. What sets it apart from other guides is its independence-rigorous independent research is undertaken annually, and recommendations are personally selected, solely on merit. (Establishments do not pay for inclusion and may not advertise in the Guide.)It is easy to use, with entries arranged alphabetically by county, with informed country and county introductions putting entries into context, and an introductory features section highlights the quality and variety of Irish produce.Ireland's premier awards scheme is based on the Guide's selections, and a small range of symbols (Restaurant Stars, Deluxe & Outstanding Accommodation symbols, and also Pub Stars for character and good food) highlight the very top establishments.

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The Pool (Nightmare Inn No 3) Review

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(More customer reviews)The book is great. That is all I can say. I read it in the sixth grade and still read it to this day. It makes you a little nervous about going in a pool again. It is great for children to read because it shows them that reading is fun and can be scary or interesting. This book doesn't stop with either someone getting hurt or quiting. It all is focused around a pool that seems to be haunted by something. To find out what it is, read it. You will love the ending, very suspensful!

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Kelly is elated when she lands her dream job as a lifeguard at the New Arcadia Inn pool, but a string of bizarre poolside accidents soon convinces her that someone, or something, is after the lifeguards.

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Hospitality Sales: A Marketing Approach Review

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(More customer reviews)I have to give this book a thumbs up. Real world examples. There are terms that are used throughout the book that are emphasized, and not relevanet to the real world. I have five years of Hospitality Marketing/CVB experience; I have been out of the business two years and this is an excellent refresher course.

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What It Takes to be a Leader in Hospitality Sales-Principles and Techniques for Success What's the key to success in today's competitive hospitality industry? Sales-the art and science of telling potential customers that you have the product they need, when they need it, and where, at a price that's right for them. Hospitality Sales: A Marketing Approach provides in-depth instruction based on the strategies of leading hospitality organizations. This comprehensive book introduces crucial sales and marketing concepts and describes how they apply to hospitality businesses and customers. An unparalleled teaching resource, this book:* Presents selling as the vital link between marketing and operations* Explains concepts and practices with clear, real-world examples* Explores sales management technology, from office automation and yield management technology to point-of-sale systems and guest service technology* Provides summaries and discussion questions at the end of each chapter* Features a quick-reference glossary of important termsHospitality Sales: A Marketing Approach introduces students in any undergraduate program to the real world of hospitality sales and gives them the solid grounding they will need to embark on a successful career in hospitality sales.

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The Athletic-minded Traveler: Where to Work Out and Stay When Fitness Is a Priority, 2nd Ed. Review

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(More customer reviews)I've actually used this book in a number of the cities and it saved me time and energy trying to find someplace to workout.
Real information the hotels won't give you. How many times have we called hotels and been told they have something only to get there and its not the case?
This book will make working out on the road extremely simple whether you are a casual athlete or an Ironman Triathlete!!!!

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Do you work out when you travel?The Athletic-Minded Traveler takes the guesswork out of exercising on the road.This book (which has reached Amazon best seller lists) recommends the BEST hotels, health clubs, lap pools and running routes in more than 75 of the most popular travel destinations across the U.S.The authors screened countless hotels and exercise venues, personally toured nearly 1,100 "semifinalists" and eliminated all but the recommendations presented in this book.

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Zagat San Francisco Bay Area Restaurants 2009 (Zagatsurvey: San Francisco/ Bay Area Restaurants) Review

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(More customer reviews)2009 San Francisco Zagat...price is right, most of the restaurants are still in business. I found this wonderful dim sum place on Clement Street, Good Luck Dim Sum that was worth the price of this book. My favorite dim sum restaurant no longer serves dim sum after years of going there. The book is small enough that it easily goes into my suitcase and I am sure that no matter what the price range, I am getting a good meal.

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The surveyors are 54% women and 46% men.52% are in their 20s and 30s and 48% are 40 and over.No matter the economic climate, San Francisco's appetite for lively dining destinations continues unabated, inspiring ever bolder ventures.For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team of architects and designers, and ZAGAT is always there to note the changes.

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Raising the Bar: Better Drinks, Better Entertaining Review

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(More customer reviews)What's cooking in Nick Mautone's kitchen? Cocktails, that's what. Known to many New Yorkers as the master of mixology, Mautone is a believer in quality ingredients for both food and drinks. The majority of his years have been spent in the restaurant business, so he well knows the importance of perfectly pairing cocktails with food. Happy Hour takes on new meaning if this fellow's in charge.
"Raising The Bar," 288 pages of helpful suggestion, recipes and tempting toddies, is a guide for both beginners and the more experienced. Included are more than 250 recipes covering both classic and original signature drinks (Banana Buttered Rum surely does warm on a cold winter's eve).
Among the chapter headings are holiday cocktails, many intended to cut down on preparation time so a host can enjoy his or her own party. For instance, Mautone's holiday eggnog can be stored in the refrigerator for up to 12 hours before serving.
Welcome a new year with a twist on traditional champagne by making Ginger Champagne Punch for friends, neighbors, and drop-ins. Mautone makes it even more festive and sweet by rimming champagne glasses with powdered ginger and granulated sugar. Check out the heading "Trick of the Trade" for a plethora of party pleasers.
Designated drivers, alcohol abstainers, and moms to be aren't ignored as an entire chapter is devoted to non-alcoholic cocktails, which are every bit as pretty and palate pleasing as their alcohol laced kin.
Pairing his enthusiasm for both food and drink Mautone also offers recipes for do-it-yourself garnishes and finger snacks - great for buffet tables and pre-dinner munchies.
After all the time he's spent behind some of New York's most prestigious bars - Gotham Bar and Grill, the Hudson River Club - Mautone is a veritable fountain of recipes, suggestions, and good ideas. For those who want to make better drinks this is the book - bar none.
- Gail Cooke

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Getting Around in China Review

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(More customer reviews)GETTING AROUND IN CHINA by Fred Richardson puts the journey back into travel. The writing style takes the reader on that journey. As well as presenting necessary information and details on travel the book includes enough of his experiences finding his way that the reader vicariously journeys in China too in the manner that a travelogue does.
The first sections of this book present details on how-to for finding a hotel within your budget, locating good food at reasonable prices in interesting areas, and how to travel by train, boat, bicycle, including sections on personal safety, standing in lines, using telephones, finding internet cafes, even a brief section on handling the sensation of culture shock upon return from your trip. The last section of this small, useful, reasonably priced volume included well edited selections from the author's journals acquired over twenty years of China travel. They site short tales, reflections and give insights into the author's personal style that show how he has made so many Chinese friends over the years. Here is one of my favorites.
"In Guangzhou, I found everything waiting for me. I assembled my bike in a quiet corner near the luggage carousels. A few people wandered over to watch and two security officers kept coming over to joke with me and help. When the bike was assembled, I asked the two officers, with a bit of Chinese and sign language, if they rode. Receiving an affirmative, I pushed the bike hard toward one of them and let go of it. He caught it as it went by, looking a bit worried. He jumped on it and rode it around the area and around the luggage carousals, to the amazement of everyone there. Then the other guard did the same, with a huge grin. They gave the bike back and I tied on my bags and bit them farewell. I hope they didn't get in trouble."
A unique guide written by a unique traveler. This man lets his interests create the journey rather than a set schedule or preconceived itinerary. Although an invaluable resource for anyone traveling in China, reading this book expands the armchair traveler's sense of China.

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"Getting Around in China" is a practical handbook for anyonetraveling, living, or doing business in China. It is about China andthe changes: the process of traveling, including resources, commonmodes of travel, safety and security, hotels, food, Internet, beingsick and finding doctors, money, telephones, and many other relatedtopics.It is a process book, not a guidebook, and contains nothing aboutwhere to go or what to see. Most travelers will use it as a companionto their favorite guide. It will help you do what YOU want or need todo."Getting Around in China" contains tales in diary style tightlyrelated to each chapter, to give a "feel" for what happens. A glossarycontains Chinese words used in the book, giving the pinyinRomanization with tones, the Hanzi (Chinese characters), and theEnglish meanings as used in the book. The book is detailed andup-to-date (in so far as anything about China can be up-to-date).Common information covered well elsewhere is not included, unless theauthor has something to add."Getting Around in China" has received detailed reviews andsuggestions from more than 100 readers both inside and outside ofChina, while in the manuscript stages.The book was thoroughly fact-checked and updated on March2007, with the help of the editors at Foreign Languages Press inBeijing.

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Palace Coup Review

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(More customer reviews)leona helmsley and her husband harry were probably one of the most avaricious and mean-spirited couples that ever lived! MONEY was their reason for living and in the end it was all for nothing!

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Michelin Red Guide 2006 Italia (Michelin Red Guides) (Italian Edition) Review

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(More customer reviews)I used to really like the red Michelin guides for places to stay in Europe: to find the best lodging in my price range, preferably out of the way places you just can't find by driving around: like the places indicated with a rocking chair, or the sign for great view , or the bib sign.
I still appreciate the concise info in the red Michelin guide about number of rooms, pricing, directions, times closed, etc. - but this time ( Italia 2006), I am disappointed with the selection of hotels: On my own, via searches on the internet, I am finding quite a few very attractive hotels that are not listed at all in the Michelin. - and with the help of tripadvisor.com, I'm getting an idea about attractivenesss and value of an hotel, comparable to the Michelin star rating.
All in all it makes me think that Michelin is not keeping up with internet search capabilities, but relies more and more on their old and proven places, this year highlighted with a "50" sign, meaning they carried the place in their listings for 50 years..
Also: While the symbols used in the guide are all very well explained in different languages, each red Michelin guide is only printed in the language of the country whose hotels it lists. - so how helpful really are the descriptions of the rooms, the location of the hotel, etc.. - the kind of info that is very valuable for choosing a particular place - when you don't understand Italian, French, or German but picked up the guide for that country?
It is still a good guide - just not the "must have" great guide it used to be, at least not for hotels. For restaurants, I'll continue to rely on their recommendations. The final verdict is still out - but I'm going to rely less on the Red Michelin. This one was probably the last I bought.

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Michelin Guide Italia 2007--This text refers to an alternate Hardcover edition.

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Upstart Guide Owning & Managing a Restaurant Review

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(More customer reviews)Roy Alonzo's book is the guiding light needed by those going into the restaurant business. It is a detailed and informative outline that allows the reader to formalize their thoughts into a sophisticated business plan that will make them shine in front of sellers, lenders and landlords.
I am a consultant and commercial real estate broker specializing in the sale of restaurant businesses. My twenty plus years of experience in the restaurant industry spans fast food, institutional feeding, upscale dining, teaching on the college level and consulting in the Home Meal Replacement market for supermarket chains.I have read and perused numerous industry publications and find this book to be my choice to recommend to buyers going into the restaurant business. Everyone I have recommended it to has thanked me numerous times. Good Luck. Chuck Southard, Vice President of The Boston Restaurant Group, Inc.

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Directed to entrepreneurs and would-be restaurateurs, this book walks step-by-step through each aspect of opening and managing a restaurant. It covers the practical issues faced on a daily basis as well as offering tips from an experienced restaurateur about the risks and rewards.

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The Complete Guide to the National Park Lodges, 5th Review

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(More customer reviews)This book is a must for those of us who love the national parks. My husband and I have stayed in several national park lodges over the years and this guide is right on. It describes each lodge and recommends which rooms to request. Several years ago we visited Yellowstone National Park for the first time and didn't have the faintest idea that there were many lodges to choose from. We stayed in Old Faithful Inn only because that was the only lodge we knew about. The authors have done a great service by making their experiences available to the rest of us. We highly recommend this book to you.


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This book is an insider's guide to finding the best lodges throughout the country. Each entry includes firsthand information about each property, including room rates, handicap accessibility, reservation phone numbers, exact location within the park, transportation details, facilities, activities, and detailed maps.

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Essentials of Food Safety and Sanitation (4th Edition) Review

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(More customer reviews)I am using your textbook for a class I teach for the Oklahoma City/County Health Department. I Love It! The class I teach is the Food Service Operator's Certification Course that is required by all food service operators in this county. I am a Registered Dietitian who is contracted by Oklahoma State University-OKC and Francis Tuttle to teach the class for the health department. It is kind of a community service offered by the two schools. I have only been teaching the class for three years now, and by far your book is the best.
Your book has made my job so easy and so much fun! Some of my students are returning to do the re-certification class and bringing managers in who have not taken the class in 20 years. In the past, they have just challenged the test every three years, because they thought the class was too boring. (and they knew it all).
I would highly recommend this book to educators in the nutrition field. I think all nutrition majors need to know this important information. I also recommend it for a reference for my food service managers in my nursing homes and assisted living facilities.

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If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it's your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Fully colorized, this edition features stories, and examples, expanded appendices, index and chapter references including related websites. Questions at the end of each chapter can help students prepare for exams and tests in the classroom. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety.Essentials of Food Safety and Sanitation, Fourth Edition provides key information on these important topics: *Management of food safety and sanitation *Hazards to food safety *Factors affecting foodborne illness *Food flow *Seven steps of HACCP *Choosing tools and equipment *Cleaning and sanitizing *Accident prevention and crisis management *Training and education for line employees and management *Food safety regulations Remember, there's never been a case of foodborne illness that could not have been prevented!

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The Hors D'Oeuvre Bible Review

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(More customer reviews)Larousse is a classicist and presents classic Western cuisine in this book.
The book is geared towards the professional in several ways. Firstly, it provides recipes for just about every type of hor d'oeuvre you could possibly imagine from the Western classical tradition. Larousse even includes a recipes for puff pastry. Secondly, Larousse assumes that you have mastered certain standard sauces like Mornay or Hollandaise. I think this is acceptable since the book already provides so much information on hors d'oeuvres that it would be unmanageable if Larousse tried to cover classic sauces. I recognized the names of all the sauces and the reader shouldn't have a hard time getting recipes for them.


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The art of creating enticing and delectable hors d'oeuvres, like most other art forms, is both steeped in ancient and venerable traditions and constantly revitalized through the creativity and innovation of contemporary artists. In its broadest definition, the term hors d'oeuvre-outside the main piece-expands to include antipasti, pasta, hot and cold egg dishes, vegetable dishes, soups, and salads, as well as bite-sized canapés and other dainties eaten with the fingers or small utensils.In The Hors d'Oeuvre Bible, David Paul Larousse spans the length and breadth of the hors d'oeuvre galaxy to delight, amaze, and inspire you with the tastiest, most voluptuous hors d'oeuvre recipes he has collected over more than two decades of dedicated exploration. From classical hors d'oeuvres, now served in only a handful of great restaurants around the world, to the heavenly creations of some of today's most imaginative culinary professionals, Larousse guides you step-by-step through the design, preparation, and presentation of more than 700 spectacular dishes. Numerous procedural drawings and an entire section on fundamentals help you master the nuts-and-bolts techniques of hors d'oeuvre preparation, and "architectural drawings" illustrate the art of building canapés that are as stunning to the eye as they are pleasing to the palate. Sixteen pages of full-color photographs set a standard of elegance and style for finished presentations. Larousse also supplies colorful anecdotes on the origins of various dishes, how they got their names, and the people who were inspired to create them.Not only does The Hors d'Oeuvre Bible provide all the techniques and practical information you need for perfect preparation of the many recipes presented, but also it will open your eyes to a world of artistic possibilities. It will inspire you to develop your own special style of preparation and to create sublime hors d'oeuvres of your own. A rich and rewarding recipe and reference source for food and cooking professionals and dedicated amateur cooks, this book is also a valuable learning tool for culinary students that will remain a trusted companion long after course work is completed.From savory delicacies designed to be eaten with the fingers, to tempting first courses and exquisite side dishes, elegantly prepared hors d'oeuvres are as enticing to the eye as they are pleasing to the palate. With this comprehensive, professional-level reference/recipe book, you will learn step-by-step how to design, construct, and present these choice morsels and have your guests begging for more.* This complete guide to the creation of over 700 incomparable delicacies includes recipes for canapés, antipasti, tartlets and barquettes, puffs/pastries/croustades, fish and shellfish, timbales, fruit and vegetable dishes, salads, and more* 60 unique procedural drawings illustrate preparation techniques* 30 architectural drawings show you how to build canapés as miniature works of art* 16 pages of stunning full-color photographs illustrate finished hors d'oeuvre presentationsThe Hors d'Oeuvre Bible is destined to become one of the most prized possessions of the professional chef, the dedicated amateur, the caterer, as well as the aspiring student.

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X-treme Cuisine: An Adrenaline-Charged Cookbook for the Young at Heart Review

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(More customer reviews)This book is un-unique. Like the X-GAmes, it's just hype and crap, and a rip-off of something better, just done much worse. The X-Games is the worst thing to ever happen to skateboarding, trying to legitimize something that was always best in it's outlaw form.

And this book is a piss-poor hack-job from the regular cooking column in the '80s Thrasher Magazines, called Skarfing Material. The author of SM, Chef-Boy-Am-I-Hungry, would happily pummel this Earl twit.
Does this Earl , the King of KOOK even skate?
Probably not.

There's no half-star or No star rating, otherwise I'da picked one of them.

And Tony, old buddy, you remember Skarfing Material. Surely you told this windbag that it's been done.
Call me.
Still rockin in Albuquerque.

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Food Service Management: How to Succeed in the High-Risk Restaurant Business -- By Someone Who Did Review

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(More customer reviews)Bill Wentz' take on How To Succeed In The High-Risk Restaurant Business is easy to digest. In plain English he delivers a full helping on matters such as time management, pricing, quality food, employee development, and customer satisfaction. If you desire to become a restaurateur or simply want to take things up a notch; then you're on the right page. The sage wisdom that lies within How To Succeed In The High-Risk Restaurant Business is just the recipe for success that you've been looking for.

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Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food service management. Food Service Management: How to Succeed in the High-Risk Restaurant Business By Someone Who Did will reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable. Wentz truly understands the industry and shares the priceless experiences he had and lessons he learned throughout his career. In this book, you will learn if a food service career is right for you, the many opportunities available in the industry, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. In addition, this book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation, and effective communication. Furthermore, Wentz shares his philosophies regarding ethics, hospitality, and performance. This book will show you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time, as well as how to be an effective manager, how to hire and train employees, how to get results, and how to further your success. The topics of proper kitchen design and layout, time management, and food quality are also covered in this unique book. Whether you are considering a career in food services or you are already the manager of an establishment, you will certainly find some wisdom in Wentz s words. Wentz passes on his knowledge in this easy-to-read and entertaining book that not only tells you how to survive in the food service business but also tells you how to be successful.

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