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    The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation - With Companion CD-ROM (Completely Revised Fourth Edition)

    ISBN #: 9780910627979


    $79.95

    The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We've added new chapters offering food nutrition guidelines and proper employee training.

    The Fourth Edition of the Restaurant Manager's Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising.

    You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text.

    This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterer's and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur's start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format.

    While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management.

    Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines.

    This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own.

    This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations.

    ForeWord Magazine 2007 Book of the Year Award Winner - Finalist The Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation: with Companion CD-ROM by Douglas R. Brown

    Silver Award Winner - First Annual Axiom Business Book Awards The Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation: with Companion CD-ROM by Douglas R. Brown

    11th Annual Writer's Digest Winner for Reference Category The Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation: with Companion CD-ROM by Douglas R. Brown

    2004 Writer's Notes 1st Runner Up in Reference Category The Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation: with Companion CD-ROM by Douglas R. Brown

    2003 Ben Franklin Award Winner in Business Category The Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation: with Companion CD-ROM by Douglas R. Brown

    The National 2008 Indie Excellence Book Awards Reference Winner: The Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation: with Companion CD-ROM by Douglas R. Brown

    ForeWord Magazine 2007 Book of the Year Award Winner - Finalist: The Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation: with Companion CD-ROM by Douglas R. Brown

    Bronze Award Winner - First Annual Axiom Business Book Awards Silver: The Restaurant Manager’s Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation: with Companion CD-ROM by Douglas R. Brown

    PMA Benjamin Franklin Award 2008 Career Finalist: The Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation: with Companion CD-ROM by Douglas R. Brown

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    The Encyclopedia Of Restaurant Forms: A Complete Kit of Ready-to-Use Checklists, Worksheets and Training Aids for a Successful Food Service Operation

    ISBN #: 9780910627290


    $79.95

    If you're in the process of starting a new restaurant or are managing an existing food service operation, this is the one book you need to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you won't know how you got along before with out it.

    For the new and veteran food service operators alike, this book is essentially a unique "survival kit" packed with tested advice, practical guidelines and ready-to-use materials for all aspects of your job. The book and companion CD-Rom focuses on the issues, situations and tasks that you face daily in your management role as leader, manager, arbitrator, evaluator, chairperson, disciplinarian and more; from working with difficult customers and employees to ensuring the profitability of your operation.

    Included in this book are hundreds of easy-to-implement tools, forms, checklists, posters, templates and training aids to help you get your operation organized, and easier to manage while building your bottom line! The material may be used as is or readily adapted for any food service application. For example, you'll find a practical form to use when interviewing employees, a template for developing an employee schedule and checklists for examining the food service operation and preparing a budget.
    Expertly organized, this unique book takes you step by step through each department of a restaurant, caterer, hotel and non-commercial operations. Among the topics covered are management principles of planning, organizing, coordinating, staffing, directing, controlling and evaluation; product purchasing, receiving, storing and issuing, preparation and service; employment and personnel practices; and management of equipment and money.

    This manual will arm you with the right information to help you do your job. Keep it on your desk for continual reference. The many valuable forms contained in this work may be easily printed out and customized from the companion CD-Rom. There are over 488 ready-to-use business forms, checklists, training aids, contracts and agreements!

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The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry

ISBN #: 9780910627344


$79.95

Training is an investment for the future, the only foundation on which success can be built. Training delivers excellence in product and performance, elevating a good restaurant into a great one.

Training will keep the skills of its employees and management sharp. But in no other industry is its absence or presence as obvious as it is in the food service industry. It is hard to find good, qualified employees, and even harder to keep them. In addition, unemployment levels are low, and competition for qualified workers is tough. What's the answer? Training! Constant training and re-enforcement keeps employees and management sharp and focused, and demonstrates the company cares enough to spend time and subsequently money on them. And that's precisely what this new encyclopedic book will do for you - be your new training manager.

The first part of the book will teach you how to develop training programs for food service employees, and how to train the trainer. 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. The second part of the book details specific job descriptions and detailed job performance skills for every position in a food service operation, from the general manager to dishwasher. There are study guides and tests for all positions. Some of the positions include General Manager, Kitchen Manager, Server, Dishwasher, Line Cook, Prep Cook, Bus Person, Host/Hostess, Bartender, Wine & Alcohol Service, Kitchen Steward, Food Safety, Employee Safety, Hotel Positions, etc. Specific instructions are provided for using equipment as well.
   
 
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Writer's Notes Book Winner Award
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Ultimate Reference Collection (Three Books)

ISBN #: RCT-02


$189.95

The Encyclopedia Of Restaurant Training, The restaurant manager's handbook, The Encyclopedia Of Restaurant FormsThe Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry

The Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation (4th edition)

The Encyclopedia Of Restaurant Forms: A Complete Kit of Ready-to-Use Checklists, Worksheets and Training Aids for a Successful Food Service Operation
   

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HACCP & Sanitation in Restaurants and Food Service Operations: A Practical guide based on the USDA Food Code-With Companion CD-ROM

ISBN #: 9780910627351


$79.95

According to the FDA, it is estimated that up to 76 million people get a food-borne illness each year. Since people don't go to the doctor for mild symptoms, the actual number of illnesses can't be known. But 5,000 people a year die from food-borne illness in the United States, and many others suffer long-term effects.

Most all of this sickness and death could have been prevented with the proper procedures that are taught in this comprehensive book. If these numbers don't upset you, realize that a food-borne outbreak in your establishment can put you out of business, and certainly if the business survives it will be severally damaged, this of course after the lawsuits are resolved. If you do not have proper sanitation methods and a HACCP program in place, you need to remedy that today.
   

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THE PROFESSIONAL BAR & BEVERAGE MANAGER'S HANDBOOK: HOW TO OPEN AND OPERATE A FINANCIALLY SUCCESSFUL BAR, TAVERN AND NIGHT CLUB: WITH CD-ROM

ISBN #: 9780910627597


$79.95

A successful beverage operation is much more than top-shelf cocktails. In today's market, whether running a stand-alone business or one incorporated into a restaurant, hotel or food service operation, the successful bar operator needs product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology. All this and more is detailed in this new inclusive guide. More than just recipes, it will show you step by step how to set up, operate and manage a financially successful beverage operation. This book is ideal for professionals in the hospitality field as well as newcomers who may be looking for answers to cost containment and training issues.

There are literally hundreds of innovative ways demonstrated to streamline your bar or beverage operation. Existing operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites and operating and cost cutting ideas.
   

The Restaurant Manager's Success Chronicles: Insider Secrets and Techniques Food Service Managers Use Every Day to Make Millions
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101 Recipes for Making Wild Wines at Home: A Step-by-Step Guide to Using Herbs, Fruits, and Flowers

ISBN #: 9780910627962


$6.95

Restaurants are one of the most frequently started businesses, yet they have one of the highest failure rates. A study from the Ohio State University reports the restaurant failure rate is between 57 percent and 61 percent after only three years. Don't be a statistic on the wrong side; plan for success. There are many books and courses on restaurant operation; this is the only book that will provide you with insider secrets. We asked the successful restaurant owners and operators who make their living on the restaurant floor-and they talked. This new book will give you real-life examples of how successful restaurant operators avoid the pitfalls and thrive. The information is so useful that you can read a page and put the idea into action-today! Learn the most efficient ways to bring customers in and have them return, how to up-sell, cost control ideas, oversights to avoid, and how to steer clear of disappointment.

We spent thousands of hours interviewing, e-mailing, and communicating with hundreds of today's most successful restaurateurs. This book not only chronicles their achievements, but is a compilation of their secrets and proven successful ideas. If you are interested in learning hundreds of hints, tricks, and secrets on how to make money (or more money) with your restaurant, then this book is for you.

Instruction is great, but advice from experts is even better, and the experts chronicled in this book are earning millions. This new exhaustively researched book will provide you with a jam-packed assortment of innovative ideas that you can put to use today. This book gives you the proven strategies, innovative ideas, and actual case studies to help you sell more with less time and effort.
   

The Non-Commercial Food Service Manager's Handbook
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The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches: With Companion CD-ROM

ISBN #: 9780910627818


$79.95

Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 600-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned.

The book's 19 chapters cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes.

The new companion CD-ROM contains all the forms in the book in PDF format.
While providing detailed instruction and examples, the author leads you through basic cost-control systems, menu planning, sample floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, dietary considerations, special patient/client needs, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, manage and train employees, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines.
The extensive resource guide details over 7,000 suppliers to the industry; this directory could be a separate book on its own. This covers everything for which many companies pay consultants thousands of dollars.

USA Best Books Awards 2007 Business: Reference Winner: The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches with Companion CD-ROM by Douglas R. Brown & Shri L. Henkel
   

THE FOOD SERVICE MANAGER’S GUIDE TO CREATIVE COST-CUTTING AND COST CONTROL: OVER 2,001 INNOVATIVE AND SIMPLE WAYS TO SAVE YOUR FOOD SERVICE OPERATION THOUSANDS BY REDUCING EXPENSES
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The Food Service Manager's Guide to Create Cost Cutting

ISBN #: 9780910627610


$19.95

This is one of the very few books written for existing operators in both the commercial and non-commercial sectors. You will find over 2,001 practical, insider techniques and tips that have been gleaned from successful operators from around the world and tested in real-life food service businesses. You can put this information in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide and will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
   

The Complete Guide to Successful Event Planning with Companion CD-ROM REVISED 3rd Edition
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The Complete Guide to Successful Event Planning with Companion CD-ROM REVISED 3rd Edition

ISBN #: 9781620231562


$39.95

Gathering people together for a special event is always a challenge. Even for the experienced planner, each event is unique. The revised third edition of this award-winning book has been expanded to include the following topics:

Social Media
Social Networking
Cultural Sensitivity
Ethics
Diversity

The Complete Guide to Successful Event Planning is designed to assist any planner with meeting all the challenges that surround a production. Whether you find yourself in charge of one important event or you have chosen event planning as a career, you want your events to be incredibly successful and remembered for years to come. A memorable event is one that flows smoothly with every detail carefully orchestrated and meticulously produced with the participant in mind.
Successful events do not just fall together; they are the result of hard work, creativity, awareness, and careful attention to detail - every detail.
   

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The Responsible Serving of Alcoholic Beverages : A Complete Staff Training Course for Bars, Restaurants, and Caterers

ISBN #: 9780910627634


$19.95

From Foreword Magazine: Restaurants. THE RESPONSIBLE SERVING OF ALCOHOLIC BEVERAGES: A COMPLETE STAFF TRAINING COURSE FOR BARS, RESTAURANTS, AND CATERERS by Beth Dugan, MS (Atlantic Publishing Company, b/w photographs and illustrations, with CD-ROM, 373 pages, softcover, $49.95, 0-910627-63-0): covers legal issues, handling difficult customers, how alcohol affects the body, and other topics related to serving alcohol; designed in part to help establishments reduce lawsuits and liability insurance premiums.

This New Book & CD Rom 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 become an issue. 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. Covers: Alcohol and Legal Issues, Understanding BAC Levels, responsible serving, ID Checking, Handling difficult customers, Designated Drivers,How alcohol effects the body, identifying and handling problem situations, Minors & Fake Id's,Learn how to reduce liability lawsuits, Local Law Enforcement issues, reduce liability insurance coverage premiums, a complete and comprehensive yet inexpensive in-house training program.
   

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The Professional Bartender's Handbook: A Recipe for Every Drink Known - Including Tricks and Games to Impress Your Guests

ISBN #: 9780910627955


$21.95

This new book is written for the professional bartender. A copy belongs behind every bar. Whether running a stand-alone business or one incorporated into a restaurant, hotel, or food service operation, the successful bartender needs product and equipment knowledge, and a strong grasp of mixology.

This new book is more than just a recipe guide, although it contains nearly 1,500 different cocktails and shooters. This new book is fun and easy to read, the recipes are in alphabetical order with suggested glassware, ingredients, and garnishes. You will learn tips and tricks, bar terminology, measurements, how to set up a bar, glassware, responsible serving issues, garnishes, bar games and tricks, famous toasts, and much more. And you will find a special section on non-alcoholic drinks.
   

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The Waiter & Waitress and WaitStaff Training Handbook: A Complete guide to the proper steps in service for Food & Beverage Employees

ISBN #: 9780910627474  (ENGLISH)

ISBN #: 978091062748 (SPANISH)

$29.95

This new 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.

Plus, learn advanced serving techniques such as flambe and carving meats, fish, and fruits. Also, a chapter is devoted exclusively to food safety and sanitation. An excellent foundation for your organization's training program! 144 pgs.
   

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The Professional Caterers Handbook: How to Open and Opearte a Fiancially Successful Catering Business

ISBN #: 9780910627603


$79.95

Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen, you will find this book very useful.

You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You’ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers.

One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant's bottom line could be greatly enhanced by instituting catering functions in slow hours or "down time".  For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a wedding

This book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline your catering operation. Existing operators will appreciate the valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations.

The new companion CD-ROM contains all the forms from the book in a PDF format for easy use, plus a 100+ page business plan in Microsoft Word.

Eric Hoffer Awards 2007 - Business Winner: The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business, Lora Arduser and Douglas Robert Brown

ForeWord Magazine's Book of the Year Awards Reference Gold: The Professional Caterer's Handbook by Laura Arduser and Doug Brown

   

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

ISBN #: 9781601380241


$24.95

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 Busines - 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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Employee Handbook Creator Guide - Revised Second Edition

ISBN #: 9781601389794


$59.95

Finally, a cost effective solution for developing your own employee handbook. Simply review the 100 plus polices already written for you, and insert your own information when prompted. Complete with table of contents, introduction, and a form for each employee to sign. Includes handbook in English, Chinese and Spanish. Requires Windows; Word processor, PC or MAC compatible.

The Complete Guide To TIPS & Gratuities: A guide for Employees That Earn tips & Employers that manage tipped employees and their accountants
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The Complete Guide To TIPS & Gratuities: A guide for Employees That Earn tips & Employers that manage tipped employees and their accountants

ISBN #: 9780910627382


$19.95

For the first time, this new book deals with all aspects of Tips & Gratuities. For the employee or self-employed: how to earn more and how to properly account for tips and pay taxes on them. For the employer: how to manage and properly account for the taxes on tipped employees.

For the bookkeeper and accountant: get the latest on the tax and withholding laws. Apart from all great and practical advice in the book, it has to be remembered that tips have to be earned, thus there are hundreds of tricks, hints and suggestions to help tipped employees- well, make more tips!

   
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The Complete WaitStaff Training Course - DVD

English DVD Item #9780910627429 $149.95
Spanish DVD Item #9780910627450 $149.95
English Certificate of Completion Item #CWS-CREN $9.95
Spanish Certificate of Completion Item #CWS-CRSP $9.95


In this new 60-minute, high-quality waitstaff 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. This training tape is ideal as a backbone in your training program for experienced waitstaff who are always looking to learn more, or for people who have never waited tables and would like to learn the basics.

Topics covered include:

o Standard American service / Alcohol sales and wine service
o Preparing for service / Hosting and greeting guests
o Taking beverage orders / Correct service procedures / Suggestive selling / Taking the food order
o Placing the order / Picking up the order
o Proper dish and glass holding o Table manners
o Serving food / Completing the service
o Hygiene and food safety / Handling busy times
o Listening to guest comments / Tips and taxes

The training video is on-site and available when needed, you can immediately train new staff and update existing staff right away! Study guide and tests are included.

A certificate of completion is available. 60 minutes. Available in VHS, DVD, PAL English or Spanish.

Sample Video Clips from The Complete Wait Staff Training Course are available for your review. Simply click on the links below to view each clip. Each video clip is under 1MB in size and is in the .wmv format (Windows Media Player). Each clip is a reduced quality/size video for web playback purpose.