400 Pages. 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. In-depth analyses of the success 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. Maximillien de Lafayette 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..."

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