There are study guides and tests for all positions. 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. The book is full of training tips, tactics and how-to's that will show you proper presentation, and how to keep learners motivated both during and after the training. The first part of the book will teach you how to develop training programs for food service employees, and how to train the trainer. And that's precisely what this encyclopaedic book will do for you - be your new training manager. 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. In addition, unemployment levels are low, and competition for qualified workers is tough. It is hard to find good, qualified employees, and even harder to keep them. But in no other industry is its absence or presence as obvious as it is in the food service industry.

Training will keep the skills of its employees and management sharp. Training delivers excellence in product and performance, elevating a good restaurant into a great one. Training is an investment for the future, the only foundation on which success can be built. The Ultimate Encyclopedia Of Wine Beer Spirits Liqueursīook & CD-ROM. Combining informative text with glorious photographs, it is an authoritative guide to drinks and an inspirational, failsafe cookbook - an absolutely essential reference point for identifying, serving and cooking with alcohol-based drinks. An Encyclopedia of Spirits and Liqueurs gives a fascinating insight into the vast range of alcohol-based drinks. Every recipe is photographed in full color, with step-by-step instructions, so that you can see the finished dish and be ensured of success every time. The recipes include time-honored favorites (Pepper Steak Flambeed with Brandy Crepes Suzette with Cointreau and Cognac) plus enticing novel combinations like Fennel Roasted with Period, and Pan-fried Squid Spiked with Ouzo. The second part of the book includes more than 100 classic and contemporary recipes, which use a variety of spirits, liqueurs and fortified wines as flavorings. There's plenty of practical advice, too, with simple serving instructions for each drink.

The drinks in each section are arranged in alphabetical order with fascinating facts about how and where the drink is made its best-known producers and its ingredients and flavors. The book opens with Stuart Walton's informative and authoritative reference section, which is divided into three main parts: spirits, liqueurs and fortified wines with a small section on alcohol-free mixers at the end. An Encyclopedia of Spirits and Liqueurs is a comprehensive and accessible guide to the world's alcohol-based drinks and how to cook with them.

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