HOSPITALITY AND FOOD BEST AND WORST

"HOSPITALITY AND FOOD BEST AND WORST: HOW TO SUCCEED IN THE FOOD AND HOTEL BUSINESS", a new book by Maximillien de Lafayette.

HOSPITALITY AND FOOD SERVICE

HOSPITALITY AND FOOD BEST AND WORST: HOW TO SUCCEED IN THE FOOD AND HOTEL BUSINESS

A MASTERPIECE! THE BEST AND MOST INFORMATIVE HOSPITALITY BOOK IN A DECADE!

Richard Sands, Staff Writer.

The introduction of this book created an enormous interest in reviewing HOSPITALITY AND FOOD BEST AND WORST. The author wrote: “The Italians created Pizza and Caruso. The Greeks created Ouzo and the Parthenon. The French created the “un je ne sais quoi”, soupe du jour, Napoleon and “Voila!” The Mexicans created tortillas and Pancho Villa. The Indians created curry and Gandhi. The Chinese created noodles and Lao Tseu. The Americans created everything, and the century we live in. A century of extravaganza in hospitality, 5 star hotels and extraordinary food service… The United States has a monopoly on the world’s best hospitality; indeed, we have the best hotels and the most experienced hospitality staff around the globe. In America, we analyze everything, and love to rate things and stuff. We are fond of lists and colorful definitions. In some instances, we elaborate on the most basic and elementary ideas and concepts. Hospitality is not an exception. And here is how we define and understand hospitality in the United States:

Hospitality is human, because we deal with people and serve customers
Hospitality is pure psychology, because we interact with people, understand their needs and cope with their most complex wishes
Hospitality is a practical philosophy, because we set up ideas, goals and objectives
Hospitality is a challenge, because we compete with each other and try to overcome the competition
Hospitality is sport, because we have to score and win
Hospitality is science, because we have to understand its mechanism, generate revenues, maintain and upgrade those sophisticated tools and equipments
Hospitality is art, because we surround guests with beauty, fine taste, eye-catching menus, and the delightful madness of our chefs
Hospitality is therapy, because we provide guests with comfort and relaxation
Hospitality is leadership, because we make decisions and lead
Hospitality is fun, because we offer guests, entertainment, attractions, leisure and good time
Hospitality is excellence, because we set and maintain quality standards and measurements in the industry and guest service.
And hospitality can be a pain in the derriere…”

And this was more than enough to keep me going. I read the book twice. And each time, I discovered new things. I was captivated by its contents, the multivariety of the subjects, and particularly the depth of Maximillien de Lafayette.

Magnificent at so many levels!

The book is magnificent. It should prove to be helpful to students, teaching faculty and the general public. Basically, it is a mini-encyclopedia presented in eloquent simplicity and stimulating style. Some chapters are purely academic. Many others are a vivid and picturesque tableau of every possible aspect of food service, 5 star menus, effective hospitality leadership, even critical subjects, such as stress management, how to deal with a tyrant boss, and hospitality critical quality measurements. The chapter on rating chefs, hotels, restaurants and food services is the piece de resistance. It is fun, entertaining, and impressive. If you a hospitality or culinary arts students, this book is your ultimate guide. If you are a hospitality professional, this book is your quality criteria handbook. And if you own an establishment, “Hospitality and Food Best and Worst” is your savior, especially, if your business is not doing so well. At all levels, this book is a gem. Get your copy. You will treasure it for years to come. It is a joint publication of Amazon Company and the American Hospitality Institute. Price: $29.95. Available worldwide and online via amazon.com

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, 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..."

BUSINESS

Food. Hospitality

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

An essential study-guide and reference tool on hospitality management and food services.

To students, this book is an essential study-guide and learning tool. To professionals and experts in the field, it becomes a major source of reference. It is abundant with charts, statistics, case studies and valuable guidance.

“Hospitality and Food Best and Worst” covers so many territories and sheds light on important issues of the world of hospitality and food services, ranging from creating a successful restaurant, effectively managing a hotel to problems solving and increasing sales. The book is extremely useful and easy to follow, because it well-written, elegantly presented, and above all, explains in details and with utmost clarity what students must learn step by step and chapter by chapter. Equally useful to those who are already established in the business, because it provides ample guidance on business development, the best ways to increase profits, pragmatic methods to face and overcome the competition, and develop employees potentials and performance. The author, Maximillien de Lafayette is a legend in the world of hospitality and food service. He is worldwide known for his aggressive leadership and expertise in creating and developing hotels and restaurants “That bring money”, as well-said by peers. He is currently serving as the President of the American Hospitality Institute, and Editor-in-Chief of “World Hospitality Magazine.”