Book Description
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. The detailed performance of each position is described for different types of establishments, and all types of service including French, American, English, Russian, Family-Style and Banquet. It provides step-by-step instructions on:
• hosting
• seating guests
• taking/filling orders
• loading/unloading trays
• table side service
• setting an elegant table
• folding napkins
• centerpieces
• promoting specials
• promoting side orders
• handling problems
• difficult customers
• managing tips and taxes
• getting customers to order quickly
• handling questions
• handling the check and money
Plus, learn advanced serving techniques such as flambé and carving meats, fish, and fruits. It also features a chapter devoted exclusively to food safety and sanitation. Whether it's your first day on the job or you are a twenty year veteran you are bound to learn alot. Food service managers will find this book to be an excellent foundation for your organizations training program.
Customer Reviews:
Valuable Traing Tool.......2007-07-21
This book covers all of the details that are so often left out while training waitstaff and associated restaurant employees. We use it extensively for initial training and reference.
Easy to Use.......2006-06-16
Opening a dining establishment is complex. There are many different things that need to be taken into consideration from food costs to training of employees. For those who have never had a restaurant before, the training of employees could be a little intimidating, especially when it comes to those who interact with the customers and whose service could make or break the business, the wait staff. This book takes the bewilderment out of hiring and training these very important people.
The book is comprehensive and follows a logical pattern which eases the reader into the business almost effortlessly. It is an all inclusive book which details different jobs which make up the wait staff from hosting to bussing. Most of the book is centered on service of the tables though. It explains everything from how to set the table to presenting the check at the end of the meal.
There is a special section on how to deal with the youngest of the customers as well as important issues which the customer does not see such as side work and dealing with customer complaints and the difficult customer. There are even tips on laws that regulate the industry such as alcohol and IRS laws. As with any other job in the restaurant, safety and sanitation is also a very important part. Taking the complexity out of hiring and training of these employees is bound to help everyone out.
Also in Spanish.......2005-07-14
Just a note to say this book is also published in Spanish for students and staff members
An excellent guide!.......2004-10-26
This is an excellent book. It's very thorough and the section on alcohol service was especially good. Highly recommend!
Book Description
This Fifth Edition provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity.
Customer Reviews:
Expert Advise that is highly readable.......2005-02-10
I couldn't disagree more with the culinary student. Having been a hospitality manager for 15+ years plus a college instructor for 6 years, I found that Miller's advise is dead-on. The cases presented are real world too. Don't be deceived by the readability of this text. It is solid as a rock. He gives practical advise that you can refer to year after year. If you want empty theory, read someone else. If you want to learn from a master, buy this book. Miller is right when he says that management is an art. Whenever you are dealing with people, you can't turn to a formula. If you want science, go study chemistry. This book is about developing practical organizational and supervisory skills. There's nothing fluffy about it.
Enlightening!!.......2002-10-10
You can be the most organized person in the world and you will still run into difficulties when trying to communicate in an effective manner, recruit, train, evaluate performance, discipline, and delegate all at the same time. For anyone, it's a lot to have on your plate. This book makes it seem simple. It offers way to alleviate some of the frustration that comes with the job.
Hospitality Supervision Textbook Package.......2002-01-10
This textbook package contained "Supervision in the Hospitality Industry" 3rd Edition hard cover (ISBN# 0-471-19420-0) and National Restaurant Association Educational Foundation-NRAEF ProMGMT Student Workbook (ISBN# 0471-41305-4). Chapter 9 on performance evaluation was the greatest insight. A great learning tool to help focus my job development within the huge vacation/hospitality employer I work for here in Orlando, Florida.
Disappointing.......2001-07-21
As a culinary student in a reputable institute, I was presented this book to use as a textbook for my business management course. The structure was sufficient, focusing almost exclusively on the hospitality industry, but the content was not. The majority of the book deals with self-evident truths and situations that can best be solved by common sense, but instead Miller voices his opinion that when experience fails you, revert back to the management theories, most of which he denigrates, others that he blatantly misinterprets.
Miller also pens that "management at any level in an art", a statement that many would disagree with and should give some insights as to what the 10th grade, babble-filled prose is all about. For a management book, especially one for $..., I was expecting a more technical approach to managing - theories and illustrations also combined with charts and math, two aspects that are completely vacant in the textbook.
There is a general sense of the grim reality of the hospitality industry that I was relieved to see (two stars). There's mention of the low pay, hard work, and long hours that will inevitably come with the job, and the book maintains that thought throughout. Overall however, it's too much money, and too much time, for reading what I already know.
Average customer rating:
- Fascinating and educational
- Fabulous Resource
- You Are What You Eat
- The New Whole Foods Encyclopedia
- excellent book
|
The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating
Rebecca Wood
Manufacturer: Penguin (Non-Classics)
ProductGroup: Book
Binding: Paperback
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Weight Loss
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Whole Foods
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
General
| Nutrition
| Health, Mind & Body
| Subjects
| Books
General
| Health, Mind & Body
| Subjects
| Books
Cooking
| Encyclopedias
| Reference
| Subjects
| Books
General
| Reference
| Subjects
| Books
Similar Items:
-
Healing With Whole Foods: Asian Traditions and Modern Nutrition (3rd Edition)
-
The Splendid Grain
-
Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens
-
The Whole Foods Market Cookbook
-
Food and Healing
Accessories:
-
Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0140250328 |
Amazon.com
If you eat natural foods, or want to learn more about them, reading The New Whole Foods Encyclopedia will be a treat. The book is an invitation to learn the lore, health properties, and use of more than a thousand familiar and unusual foods and herbs. Each entry consists of a description, a little history or legend, the health benefits, and how to buy (or find) and use it. Author Rebecca Wood clearly delights in her subject--her writing is warm, like love letters to these intriguing foods. "I don't know what I love most about asafetida--its knock-your-socks-off sulfurous aroma ... or ... its pungent but pleasant and satisfying flavor," she writes of the herb also known as devil's dung. "I also love the way the word rolls off my tongue." Not all the entries are complimentary, though--Wood tried to like banana squash, but ended up feeding it to her chickens. Dotting the food entries are sidebars of recipes, preparation suggestions, and weird information that doesn't fit anywhere else: how horses get sunburned, why young wives fed their elderly husbands celery in the 1600s, tips for not crying over onions, and how to harvest natural chewing gum, for example. You may start by looking up a particular food, but you'll linger, reading just for the pleasure of it. --Joan Price
Book Description
The one-of-a-kind encyclopedia of natural, whole foods that shows you how to eat right and feel better.
To a large degree, the quality of what we eat determines our health, and many cultures understand that food is the best medicine for what ails us. Arranged alphabetically, fully cross-referenced and indexed, and illustrated with line drawings, The New Whole Foods Encyclopedia provides information on how to select, prepare, store, and use medicinally more than 1,000 common and uncommon whole foods, from acorn to zucchini and aduki (a healthful Japanese bean) to zapote (a tropical fruit). Sidebar anecdotes, unique recipes, historical background, and a complete glossary of terms also contribute to the book's modern, user-friendly format.
For three decades, Rebecca Wood has conducted workshops and seminars on whole foods cookery and the properties of foods according to Western, Ayurvedic, and Chinese models. The New Whole Foods Encyclopedia shares her wisdom with a new generation of readers at a time when the benefits of holistic medicine are being recognized by the entire medical community.
With a Foreword by Paul Pitchford, author of Healing with Whole Foods.
Wood received both the 1998 James Beard Award and the Julia Child/IACP Award for her latest book, The Splendid Grain
Customer Reviews:
Fascinating and educational.......2007-08-23
Every time I open this book, I find some new fascinating information in it. There are also great recipes and interesting anecdotes sprinkled throughout.
I'm very glad to have this one in my library.
Fabulous Resource.......2007-08-05
I absolutely love this book! Although I have only had it a few weeks, it is already a constant resource in my kitchen. I look something up in it almost everyday, and I've never been disappointed with the entries in the book. I am pregnant, and my doctors are concerned about me getting enough of certain nutrients. This book has helped me alter my diet to get as much of those nutrients naturally as I possibly can. It's informative, user-friendly and well written. I am definitely glad I bought it, and I highly recommend it to anyone looking to eat a more balanced, healthy diet.
You Are What You Eat.......2007-06-08
A must have reference for those that need to know more about what they eat and how they can maximize their nutrtional needs through the understanding of "whole plant based" foods,...flavor need not be sacrificed!
The New Whole Foods Encyclopedia.......2007-05-19
This book is phenomenal. I find myself continuously referring to it. The medicinal values of all fruits, veggies, and grains, how to store properly etc. Truly should be in every home.
excellent book.......2007-03-09
This book contains Great information. Would love to have a cookbook based on all this great info.
Amazon.com
"Voluntary simplicity" has become a catch phrase for what seems to be a yearning for a simpler, more self-sufficient and economical way of living in the late 20th century. This book, first published in 1981 and recently updated, was probably many folks' first in-depth exposure to the idea of a simpler life, making things by hand, and enjoying a stronger sense of control over personal budgets, home projects, and lifestyles. Hundreds of projects are listed, illustrated in step-by-step diagrams and instructions: growing and preserving your own food, converting trees to lumber and building a home from it, traditional crafts and homesteading skills, and having fun with recreational activities like camping, fishing, and folk dancing without spending a lot of money. This book will have you dreaming and planning from the first page! -- Mark A. Hetts
Book Description
This how-to, user-friendly guide teaches self-sufficiency-covering all of life's essentials: shelter; alternative energy sources; growing and preserving food; home crafts; directions for making herbal remedies; and even home-grown entertainment.
Customer Reviews:
Back to the Land.......2007-05-13
Old skills brought to life and shared - provident living - do it yourself - from raising poultry, to making cheese- gardening and storage tips - make ice cream, build a house, all between the covers of one book.
Back to Basics.......2007-05-12
This book is great, in fact every household should have one. If you are interested in a selfsustaining lifestyle, living from the resources in your community, thereby supporting your community, this book show the way.
What a great book.......2006-08-26
I have owned this book for 18 yrs and am buying another copy because I wore the 1st one out.It covers Just about everything a tinkering homeowner could want.It has a great amount of info useful to the homesteader or anyone interested in the way things used to be done.I have used it for raising chickens,grapes,gardening and making maple syrup.I also like the firewood section.I would reccomend this book to anyone who likes to tinker.
Best book ever for diagrams and pictures.......2006-06-29
I loved this book. I'd previously read many homesteading style books and had only been happy with one of them (Carla Emery's Encyclopedia of Country Living). This book is different in it's own special way. I didn't have as much printed information but the diagrams and pictures were just what we needed to get a few things started that the encyclopedia missed.
I'm adicted it's brilliant.......2006-02-17
I own the book since 1980 or 1981 it's red tried and red again. It's an absolute must for every one enjoying to trial and error and sometimes suceed at skills that where so common once and now seem so difficult.
Average customer rating:
|
Management of Professionals, Second Edition, (Food Science & Technology)
Richard Shell
Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover
General
| Business & Investing
| Subjects
| Books
Human Resources & Personnel Management
| Industries & Professions
| Business & Investing
| Subjects
| Books
Decision-Making & Problem Solving
| Management & Leadership
| Business & Investing
| Subjects
| Books
Entrepreneurship
| Small Business & Entrepreneurship
| Business & Investing
| Subjects
| Books
General
| Engineering
| Professional & Technical
| Subjects
| Books
General
| Science
| Subjects
| Books
Look Inside Business Books
| Trip
| Specialty Stores
| Books
Look Inside Science Books
| Trip
| Specialty Stores
| Books
ASIN: 0824708296 |
Book Description
"Considers the common functions of managers, such as effective planning and decision-making, organizational design and staffing, directing and controlling, and delegating. Offers methods to strengthen and enhance personal leadership stule, communication skills, and workplace motivation and involvement to improve individual and organizational productivity and increase business revenues."
Average customer rating:
- Great book
- "Must Buy"
- the diet of a lifetime... if you don't have life
- 20/30 Diet
- Sounds Logical..
|
The 20/30 Fat & Fiber Diet Plan: The Weight-Reducing, Health-Promoting Nutrition System for Life (Harper Resource Book)
Gabe Mirkin , and
Barry Fox
Manufacturer: Collins
ProductGroup: Book
Binding: Paperback
Healthy
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Weight Loss
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Weight Maintenance
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Food Counters
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
General
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Low-Fat Diet
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Fiber
| Nutrition
| Health, Mind & Body
| Subjects
| Books
General
| Health, Mind & Body
| Subjects
| Books
Look Inside Health Books
| Trip
| Specialty Stores
| Books
Similar Items:
-
The 20 Gram Diet: Fat Counter
-
Fat Free, Flavor Full: Dr. Gabe Mirkin's Guide to Losing Weight & Living Longer
-
The Healthy Heart Miracle : Your Roadmap to Lifelong Health
-
The Fiber for Life Cookbook
-
High Fibre Cooking: Eating for Health Series
Accessories:
-
Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0062736507 |
Amazon.com
The average American eats the fat equivalent of a cup of butter each day, and it's easy to convert this dietary fat to body fat (the saying "A moment on the lips, forever on the hips" isn't so farfetched after all). This is probably why one in three adults in this country is obese. But authors Gabe Mirkin, M.D., and Barry Fox, Ph.D. (coauthor of the bestselling Arthritis Cure) say that focusing on cutting the fat out of your diet is not the right way to lose weight, as a drastically low-fat diet almost always leads to late-day bingeing.
By increasing dietary fiber to 30 grams a day (with beans, whole grains, and vegetables), and by moderately cutting fat intake to 20 grams, they say that permanent weight loss can be achieved-- without painful hunger pangs, headaches, or petulant fits of rage that threaten your long-term relationships. This is the very diet that TV talk-show host Larry King credits with saving his life.
Of course, this is the diet that everyone knows they should be following. Eating a low-fat, high-fiber diet including vegetables has been shown to help prevent colon, breast, lung, and other kinds of cancers; helps keep the heart healthy; may prevent adult-onset diabetes; and lowers blood pressure. But having a life often gets in the way of eating right. That's where the hundred easy-to-prepare recipes in The 20/30 Fat and Fiber Plan come in, including Southwestern Bean Dip, Extra Quick Chili, and Sicilian Minestrone. Few recipes require more than 10 ingredients, and most can be made in less than half an hour. More than 100 pages of fat and fiber counts for thousands of foods, including take-out and brand-name items, make it easy to follow the plan while eating on the run.
The 20/30 Fat and Fiber Plan recognizes that humans are, after all, fallible, so you're allowed to "cheat" on the diet. "The 19 Meals Rule" says that each week, if you follow the plan for 19 meals, you can eat whatever you want for 2 meals. While the authors say not to stuff yourself, this does make the 20/30 plan one you can follow even while eating out. They also avoid the a word (aerobics) and give guidelines for playing away excess weight.
Hallelujah, a sensible weight-loss plan that improves your health, rather than endangering it like so many diet fads of late! --Erica Jorgensen
Book Description
Discover the healthy way to eat right and lose weight!
Stop worrying about what to leave off your plate and add the all-important ingredient for any super-effective diet: fiber. Doctors and nutritionists agree that a low-fat, high-fiber diet will help you shed weight, prevent disease, and improve overall health quickly and easily. Building on these principles of healthy eating, this safe, proven, and easy-to-manage program fits any lifestyle and includes:
- More than 100 delicious high-fiber, low-fat recipes
- content listings for more than 5,000 favorite foods
- a handy plastic counter wheel to help you track your daily fat and fiber intake and figure out what you can eat freely and what you should cut back on or avoid.
The 20/30 Fat & Fiber Diet Plan will dramatically improve how you look and, more importantly, how you feel--and get you started on a lifetime of healthy living.
Customer Reviews:
Great book.......2007-08-04
This book is great! It explains in laymans terms the whys and hows of the diet. The only negative is the food chart in the back is outdated. I would love to see it updated. Beyond that, the diet itself works and the book explains the simple changes to make in your life to adapt to a healthier, fiber filled life style.
"Must Buy" .......2007-02-13
Explained how the fiber helps you to lose weight and not being hungry. I read several books, this is the best. It is easy to meet 30 grams of fiber but it is hard to keep under 20 grams of fat because fat is everywhere and you need to learn to prepare the food without the fat. Quite challenge but if you follow this book, you can do it.
the diet of a lifetime... if you don't have life .......2006-09-06
I've lost 10 pounds since reading this book. That said, the 20-30 plan, while full of superb information is a book that everyone can read but few will follow. The tips are great (19 meals "on the plan" get two meals "free"). The list of phytochemicals is quite comprehensive. Ditto of the Whole Grain Glossary. And the instructions on preparing food is great. Unfortunately, the recipes suck (unless you love curry, curry and more curry), sticking to under 20 grams of fat per day feels impossible (30 is doable -- at least that's been my experience), and planning out all the meals according their master lists and recipes is JUST TOO HARD. I'd need a personal chef working 40 hours a week to stay on this plan. Bottom line, this is a great diet if you have a lot of time on your hands and little else to do besides plan and prepare meals. Worth reading for the first 8 chapters, which is why I've given this book 3 stars.
20/30 Diet.......2005-11-21
This is really a book, if you can afford and have the time to make the items. I'm on the go alot and cannot take time to shop for these items. Nor can I spend alot of time in kitchen. So alas it sits on the book shelf.
Sounds Logical.........2004-12-29
I added fat to my high fiber diet and dropped pounds. I had always, however, been physically fit and slim, except for a few months after having twins six years ago. I find that while high fiber is crucial to health and slimness, adding fat helped me drop my post-pregnancy weight and definitely contributes to my size 2 figure today.
As I'm sitting here writing this review I'm sipping a delicious beverage that cannot stop drinking. Absolutely fabulous stuff! Made from roasted soya that you brew like coffee. My doctor said my cholesterol dropped 30 points thanks to this. Look for it online at www.s oycoffee.com. As for the book, it's pure pleasure reading
Customer Reviews:
Excellent refference book.......2005-10-16
I found this book to be filled with information on the nutritional needs of both cats and dogs. As A pet owner I always read the pet food lables. Till I read this book I was unaware of how misleading those lables can be. I have come away from this book with a much better understanding of the nutritional needs of my pets and how to feed them to promote health and longevity. I also have gained some insight into how to spot signs of nutritional deficiencies in my pets. Surpisingly two of the writers of this book appear to work for Iams, a rather large and well known pet food company. This book was far from biased for the pet food industry nor did it appear to promote any pet food. This book has changed my view of the pet food industry and I will be be much more cautious in the future. I am revamping my pets' diets today! I feel this book is a must for anyone who owns a cat or a dog.
Written by the pet food industry.......2005-08-18
This book was profoundly disappointing. I expected information on feeding my animals food "fit for human consumption" and from my kitchen (versus store bought). I realized shortly into the book that it was written by experts at Iams Company, a maker of pet food. Their recommendations are based on meeting the Association of American Feed Control Officials (AAFCO) guidelines - a committee developed by the pet food industry when they decided they did not care for the requirements recommended by the Committee of Animal Nutrition of the National Research Council (NRC) of the National Academy of Science.
I did get one good tip from the book on how to clean my kitchen after working with raw meat. Otherwise, there are much better books out there for people looking for healthier pets through the food system.
Book Description
The current literature on resource selection by animals is a maze of methodologies for data collection and interpretation. Field biologists need a guide through the labyrinth. This book provides such a guide. It gives a clear and consistent framework for the study of how animals select their resources (food and habitat) by taking the reader through different types of study design. It is an invaluable handbook for the field biologist, especially those concerned with the management and conservation of wildlife. The authors have clearly identified the need to pull together the diffuse literature, and biologists will greatly improve their experimental design, methodology, and analysis with this book.
The second edition of this popular book has been updated to include many developments in the last few years. There is new material on discrete choice models, the analysis of data from geographical information systems, compositional analysis, Mahalanobis distance methods, and neural networks and related approaches.
Resource Selection by Animals:
- is an invaluable guide for field biologists;
- provides a consistent framework for study of resource selection (food and habitat) by animals;
- is a unique guide, and is the only book which covers this critical topic in such depth; and
- is particularly useful to wildlife managers and conservation biologists.
Book Description
Few industrial enterprises left a more enduring imprint on the American West than Miller & Lux, a vast meatpacking conglomerate started by two San Francisco butchers in 1858. Industrial Cowboys examines how Henry Miller and Charles Lux, two German immigrants, consolidated the West's most extensive land and water rights, swayed legislatures and courts, monopolized western beef markets, and imposed their corporate will on California's natural environment. Told with clarity and originality, this story uses one fascinating case study to illuminate the industrial development and environmental transformation of the American West during the late nineteenth and early twentieth centuries.
The process by which two neighborhood butchers turned themselves into landed industrialists depended to an extraordinary degree on the acquisition, manipulation, and exploitation of natural resources. David Igler examines the broader impact that industrialism--as exemplified by Miller & Lux--had on landscapes and waterscapes, and on human as well as plant and animal life in the West. He also provides a rich discussion of the social relations engineered by Miller & Lux, from the dispossession of Californio rancheros to the ethnic segmentation of the firm's massive labor force. The book also covers such topics as land acquisition and reclamation, water politics, San Francisco's unique business environment, and the city's relation to its surrounding hinterlands. Above all, Igler highlights essential issues that resonate for us today: who holds the right and who has the power to engineer the landscape for market production?
Customer Reviews:
A path breaking work.......2007-06-08
This is a fine book that provides important new insights not only into the history of big cattle ranching in California, but also into our broader understanding of the settlement of the American West and the meaning of American industrialization. Igler's concept of the "industrial cowboy" who works, in essence, in a factory without walls in which the landscape of nature itself becomes part of the technological system should force all American historians to rethink their understanding of what constitutes an industrialization. Likewise, Igler's work adds to the growing body of evidence that one of the best ways of defining and thinking about the American West is a place where a relatively pristine environment interesected with an advanced industrial society.
Books:
- The Well-Fed Writer: Financial Self-Sufficiency As a Freelance Writer in Six Months or Less
- Thomson Advantage Books: Sustaining the Earth: An Integrated Approach (with ThomsonNOW, InfoTrac® 1-Semester Printed Access Card) (Advantage Series:)
- Three Cups of Tea: One Man's Mission to Promote Peace . . . One School at a Time
- Weed Science: Principles and Practices, 4th Edition
- World Resources 2000-2001 People and Ecosystems: The Fraying Web of Life (World Resources)
- A Dyer's Garden: From Plant to Pot Growing Dyes for Natural Fibers
- A Small Place in Italy
- Agricultural System Models in Field Research and Technology Transfer
- American Environmentalism: Readings In Conservation History
- American Horticultural Society Pests and Diseases: The Complete Guide to Preventing, Identifying and Treating Plant Problems
Books Index
Books Home
Recommended Books
- The Annotated Cat: Under the Hats of Seuss and His Cats
- Royal Assassin
- Glow Discharge Plasmas in Analytical Spectroscopy
- Mostly True Collected Stories & Drawings
- How to Draw Anime & Game Characters, Vol. 1: Basics for Beginners and Beyond
- Men Are from Mars, Women Are from Venus: The Classic Guide to Understanding the Opposite Sex
- It's Not About the Bike: My Journey Back to Life
- Turner: The Late Seascapes
- John La Gatta : An Artist's Life
- Grasses: Bromus to Paspalum
The Food Service Professionals Guide To: Waiter & Waitress Training: How To Develop Your Wait Staff For Maximum Service & Profit (The Food Service Professionals Guide, 10)
The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry
At Your Service: A Hands-On Guide to the Professional Dining Room
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
The Waiting Game: The Essential Guide for Wait Staff and Managers
