TRAVEL

New Book Culinary Art, Hospitality

Hospitality and Food Best and Worst: How To Succeed in the Food and Hotel Business

One of the 10 best books on hospitality and food business

A practical guide, (part text-book, part critical exploration) to the best and worst in food, and beverage service, and hospitality business. Authoritative, informative and so much fun. This fascinating book offers in-depth analyses of the success mechanism in hospitality, leadership, the making of the perfect general manager, and the tyrant bosses. Academic in nature, but full of anecdotes, the bizarre and the humor of the world of hospitality. The book opens windows on critical issues in food and hospitality management, and presents solutions to major problems in the industry. Quite unique at so many levels.

The book is unique and it is expected to be so, since it was written by a most unusual personality and authority in the business. Maximillien de Lafayette who wrote this useful work, is the President of the American Hospitality Institute. Worldwide known as a leading authority on culinary arts, food service and beverage and hospitality operational strategy. He wrote 5 books on food and hotel business, and lectured about food service and hospitality leadership around the world. The 5 star restaurant and cabaret, LE MARQUIS DE ROCHAMBEAU, he created in 1991 was selected by DETAILS Magazine in 1994-1995 as one of the world's greatest 300 spots. The Washington Post, Eve Zibart wrote about Le Marquis: “The last refuge for the clever...the hottest spot in town..."

The book is published by Amazon Company in collaboration with The American Hospitality Institute http://www.americanhospitalityinstitute.org

It is sold and distributed by amazon.com