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The foodservice industry continues to expand rapidly resulting in changing roles and new demands for culinarians. To meet future challenges in this profession, chefs will need knowledge and comprehensive understanding of all facets of the hospitality industryhotel, restaurant and distinguished dining. In this customer-driven, high quality foodservice industry, culinary talent alone is not sufficientgood service and ambience is critical to the total dining experience.
Life Beyond the Line has been written to provide culinarians with an overview of the front-of-the-house functionsan emphasis on providing a quality dining experience and ensuring total customer satisfaction.
Key features include:
- the significance and legacy of "service"
- guest relations and "people" skills
- wine and bar servicehistory, production, varieties, and quality
- legal issues associated with the serving of alcohol
- importance of team building, leadership, and quality management
Table of contents
I. THE IMPERATIVE OF CUSTOMER SERVICE.
II. FUNDAMENTALS OF WINE: PRODUCTION.
III. BAR SERVICE AND MIXOLOGY.
IV. TOWARD TEAMWORK.
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