The International Culinary Schools at The Art Institutes:

Food and Beverage Operations and Supervision / Career Development for the Art Institutes

Instructor Companion Site

Table Of Contents

Chapter 1: The Professional Server

Chapter 2: Service Mise en Place

Chapter 3: Service Areas and Equipment

Chapter 4: Serving the Meal

Chapter 5: Bar and Beverage Service

Chapter 6: Management's Role in Service

Chapter 7: Table Etiquette

Chapter 8: Concept, Location, and Design

Chapter 9: Financing and Leasing

Chapter 10: Restaurant Operations and Control

Chapter 11: The Supervisor as Manager

Chapter 12: The Supervisor as Leader

Chapter 13: Equal Opportunity in the Workplace

Chapter 14: Creating a Positive Work Climate

Chapter 15: Developing Performance Standards

Chapter 16: Recruiting and Selecting Applicants

Chapter 17: Teamwork and Teambuilding

Chapter 18: Employee Training and Development

Chapter 19: Evaluating Performance

Chapter 20: Discipline and Employee Assistance Programs

Chapter 21: Planning and Organizing

Chapter 22: Delegating

Chapter 23: Write Your Resume

Chapter 24: Beyond the Want Ads

Chapter 25: Three-Step Interviewing

Chapter 26: Advancing Your Career

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