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.

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

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