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Food Service in Private Clubs (81x106).jpgFOOD SERVICE IN PRIVATE CLUBS  A comprehensive guide of managment best practices to bring your club's food service to a high state of quality, service and performance. Includes such topics as Service-Based Leadership, Organizational Values, Best in Class Management Disciplines, Benchmarking Operations and Training Requirements. Click here for more information.

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What They Are Saying

“Your book [Leadership on the Line] was extremely helpful. I am lending it to one of my bosses to read to also better his management and leadership skills as well.”

- Samantha Marra, Food and Beverage Manager, North Jersey Country Club

Tip Of The Day

Labor Cost Benchmarking

Payroll cost, as we have said over and over, is the single largest expense in hospitality operations.  When asked why he robbed banks, the notori... [read more]

Quote of the Day

"The first responsibility of a leader is to define reality. The last is to say thank you. In between, the leader is a servant."

Max DePree