For all Culinary Arts programs.

This complete resource guide fully prepares student chefs for the challenges of the foodservice industry in the new millennium by helping them build solid skills in “front-of-the-house” training—i.e., customer satisfaction and retention—now recognized as the principal driving force behind the modern chef.

• Emphasis on “front of the house” duties.

  • Prepares students to be leaders of the entire guest dining experience. Ex.___

• The basics of wine and wine-making—Includes the most frequently asked questions about wine.

  • Educates students about this important ingredient in the dining experience. Ex.___

• Focus on a positive team environment—Examines issues of team building, the dynamics of leadership, and respect and diversity.

  • Prepares students for today's integrated approach to success. Ex.___

• Legal issues relative to alcohol/mixology.

  • Provides students with up-to-date information on new laws surrounding drinking and liability issues. Ex.___

• Coverage of all necessary guest relations and social skill techniques—Includes tips on developing a positive attitude, maintaining good posture, using effective body language, and mastering telephone skills.

  • Gives students practical guidelines to succeed in the customer-driven future of chefs. Ex.___

• The basics of table service—Offers a history of knives, forks, spoons and napkins, ways to improve service with technology, and guidelines for serving a variety of buffets.

  • Trains students in technical skills to accompany their culinary skills. Ex.___

• Examines the importance of TQM (total quality management)—Defines the concept, then discusses TQM for chefs, diversity and total quality respect, the Civil Rights Act, EEOC, Sexual Harassment, and more.

  • Gives students a competitive edge in the marketplace. Ex.___

• A case study on the “happy hour” drinker.

  • Prepares students for the legal issues surrounding the service of alcohol. Ex.___

I. THE IMPERATIVE OF CUSTOMER SERVICE.

II. FUNDAMENTALS OF WINE: PRODUCTION.

III. BAR SERVICE AND MIXOLOGY.

IV. TOWARD TEAMWORK.

Food Service Management (Food Science)
Introduction to Food and Beverage Service (Culinary Arts)
Culinary Management (Culinary Arts)

NOEL C. CULLEN is the current National President of the American Culinary Federation.

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 industry—hotel, restaurant and distinguished dining. In this customer-driven, high quality foodservice industry, culinary talent alone is not sufficient—good 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 functions—an 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 service—history, production, varieties, and quality
• legal issues associated with the serving of alcohol
• importance of team building, leadership, and quality management

View a Sample Chapter PDF:

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Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.