JACK E. MILLER, FMP, is Professor Emeritus and past chair of theHotel, Restaurant, Chef's Apprentice, and Tourism Program, St.Louis Community College. Mr. Miller is also coauthor of Basic Foodand Beverage Cost Control (Wiley). KAREN EICH DRUMMOND, FMP, RD, is a foodservice consultant andwriter. She is also the former coordinator of the HRIM program atMercer County Community College, Trenton, New Jersey, and author ofThe Restaurant Training Program (Wiley). Jack E. Miller and KarenEich Drummond coauthored Supervision in the Hospitality Industry,Second Edition (Wiley).

• Chapter 1 Getting a Job 1Setting Career Goals 1Locating Prospective Employers 4Writing a Resume 5Writing a Cover Letter 15So Now What? 17Taking a Job Interview 17Ten Tips for a Successful field (Work) Experience 22Chapter 2 Training Goals and Training guides for Hotels 23Introduction to Hotels 24Training Goals - Reservations 28Training Guide - Reservations 29Training Goals - Guest Registration and Check-Out 34Training Guide - Guest Registration and Check-Out 35Training Goals – Room Cleaning 40Training Guide – Room Cleaning 41Training Goals – Laundry 48Training Guide – Laundry 49Training Goals – Room Service 51Training Guide – Room Service 52Training Goals – Guest Services 54Training Guide – Guest Services 55Training Goals – Entertainment and Recreation 58Training Guide – Entertainment and Recreation 59Training Goals – Meetings and Conferences 63Training Guide – Meetings and Conferences 64Training Goals – Security 69Training Guide – Security 70Training Goals – Accounting and Finance 76Training Guide – Accounting and Finance 77Chapter 3 Training Goals and Training Guides for Restaurants and Foodservices 83Introduction to Restaurants and Foodservices 85Training Goals – Managing Kitchen Operations 90Training Guide – Managing Kitchen Operations 91Training Goals – Purchasing 94Training Guide – The Purchasing Function 95Training Guide – Purchasing Meat, Poultry, and Seafood 99Training Guide – Purchasing Produce 102Training Guide – Purchasing Milk, Dairy, and Eggs 104Training Guide – Purchasing Baked Goods 106Training Guide – Purchasing Dry Goods and Frozen Foods 108Training Guide – Receiving, Storeroom, and Inventory 110Training Guide – Receiving 111Training Guide – Storeroom 113Training Guide – Inventory 115Training Goals – Cooking 117Training Guide – Soups and Sauces Preparation 118Training Guide – Entrée Preparation 121Training Guide – Vegetables and Starch Preparation 125Training Guide – Fast Food Cooking 128Training Guide – Baking 131Training Guide – Pantry Preparation 134Training Goals – Managing Dining Room Service 137Training Guide – Managing Dining Room Service 138Training Goals – Table Service 141Training Guide – Dining Room Server 142Training Guide – Dining Room Attendant 150Training Goals – Counter Service 153Training Guide – Counter Service 154Training Goals – Cafeteria Service 158Training Guide – Cafeteria Service 159Training Goals – Cash Handling 163Training Guide – Cash Handling 164Training Goals – Beverage Service 167Training Guide – Bar Service 168Training Guide – Bar Regulations 174Training Goals – Wine Service 177Training Guide – Wine Service 178Training Goals – Catering 184Training Guide – Catering 185Training Guide – Banquet Service 190Training Goals – Vending 193Training Guide – Vending 194Training Goals – Sanitation and Safety 199Training Guide – General Kitchen Sanitation 200Training Guide – Dishwashing 204Training Guide – Potwashing 207Training Guide – Safety 209Training Goals – Security 213Training Guide – Security 214Training Goals – Accounting and Finance 220Training Guide – Accounting and Finance 221Chapter 4 Introductory worksheets for Institutional Foodservices 227Introduction to Business and Industry Foodservices 228Introduction to School Foodservice 231Introduction to Healthcare Foodservice 235Introduction to College and University Foodservice 246Introduction to Retirement Community Foodservice 250Chapter 5 Training Goals and Training Guides for Hospitality Human Resource Management 253Introduction to Human Resource Management 254Training Goals – Staffing 256Training Guide – Staffing 257Training Goals – Training 264Training Guide – Training 265Training Goals – Discipline 268Training Guide – Discipline 269Training Goals – Performance Evaluation 274Training Guide – Performance Evaluation 275

JACK E. MILLER, FMP, is Professor Emeritus and past chair of theHotel, Restaurant, Chef's Apprentice, and Tourism Program, St.Louis Community College. Mr. Miller is also coauthor of Basic Foodand Beverage Cost Control (Wiley). KAREN EICH DRUMMOND, FMP, RD, is a foodservice consultant andwriter. She is also the former coordinator of the HRIM program atMercer County Community College, Trenton, New Jersey, and author ofThe Restaurant Training Program (Wiley). Jack E. Miller and KarenEich Drummond coauthored Supervision in the Hospitality Industry,Second Edition (Wiley).

• Chapter 1 Getting a Job 1Setting Career Goals 1Locating Prospective Employers 4Writing a Resume 5Writing a Cover Letter 15So Now What? 17Taking a Job Interview 17Ten Tips for a Successful field (Work) Experience 22Chapter 2 Training Goals and Training guides for Hotels 23Introduction to Hotels 24Training Goals - Reservations 28Training Guide - Reservations 29Training Goals - Guest Registration and Check-Out 34Training Guide - Guest Registration and Check-Out 35Training Goals – Room Cleaning 40Training Guide – Room Cleaning 41Training Goals – Laundry 48Training Guide – Laundry 49Training Goals – Room Service 51Training Guide – Room Service 52Training Goals – Guest Services 54Training Guide – Guest Services 55Training Goals – Entertainment and Recreation 58Training Guide – Entertainment and Recreation 59Training Goals – Meetings and Conferences 63Training Guide – Meetings and Conferences 64Training Goals – Security 69Training Guide – Security 70Training Goals – Accounting and Finance 76Training Guide – Accounting and Finance 77Chapter 3 Training Goals and Training Guides for Restaurants and Foodservices 83Introduction to Restaurants and Foodservices 85Training Goals – Managing Kitchen Operations 90Training Guide – Managing Kitchen Operations 91Training Goals – Purchasing 94Training Guide – The Purchasing Function 95Training Guide – Purchasing Meat, Poultry, and Seafood 99Training Guide – Purchasing Produce 102Training Guide – Purchasing Milk, Dairy, and Eggs 104Training Guide – Purchasing Baked Goods 106Training Guide – Purchasing Dry Goods and Frozen Foods 108Training Guide – Receiving, Storeroom, and Inventory 110Training Guide – Receiving 111Training Guide – Storeroom 113Training Guide – Inventory 115Training Goals – Cooking 117Training Guide – Soups and Sauces Preparation 118Training Guide – Entrée Preparation 121Training Guide – Vegetables and Starch Preparation 125Training Guide – Fast Food Cooking 128Training Guide – Baking 131Training Guide – Pantry Preparation 134Training Goals – Managing Dining Room Service 137Training Guide – Managing Dining Room Service 138Training Goals – Table Service 141Training Guide – Dining Room Server 142Training Guide – Dining Room Attendant 150Training Goals – Counter Service 153Training Guide – Counter Service 154Training Goals – Cafeteria Service 158Training Guide – Cafeteria Service 159Training Goals – Cash Handling 163Training Guide – Cash Handling 164Training Goals – Beverage Service 167Training Guide – Bar Service 168Training Guide – Bar Regulations 174Training Goals – Wine Service 177Training Guide – Wine Service 178Training Goals – Catering 184Training Guide – Catering 185Training Guide – Banquet Service 190Training Goals – Vending 193Training Guide – Vending 194Training Goals – Sanitation and Safety 199Training Guide – General Kitchen Sanitation 200Training Guide – Dishwashing 204Training Guide – Potwashing 207Training Guide – Safety 209Training Goals – Security 213Training Guide – Security 214Training Goals – Accounting and Finance 220Training Guide – Accounting and Finance 221Chapter 4 Introductory worksheets for Institutional Foodservices 227Introduction to Business and Industry Foodservices 228Introduction to School Foodservice 231Introduction to Healthcare Foodservice 235Introduction to College and University Foodservice 246Introduction to Retirement Community Foodservice 250Chapter 5 Training Goals and Training Guides for Hospitality Human Resource Management 253Introduction to Human Resource Management 254Training Goals – Staffing 256Training Guide – Staffing 257Training Goals – Training 264Training Guide – Training 265Training Goals – Discipline 268Training Guide – Discipline 269Training Goals – Performance Evaluation 274Training Guide – Performance Evaluation 275

JACK E. MILLER, FMP, is Professor Emeritus and past chair of theHotel, Restaurant, Chef's Apprentice, and Tourism Program, St.Louis Community College. Mr. Miller is also coauthor of Basic Foodand Beverage Cost Control (Wiley). KAREN EICH DRUMMOND, FMP, RD, is a foodservice consultant andwriter. She is also the former coordinator of the HRIM program atMercer County Community College, Trenton, New Jersey, and author ofThe Restaurant Training Program (Wiley). Jack E. Miller and KarenEich Drummond coauthored Supervision in the Hospitality Industry,Second Edition (Wiley).

• Chapter 1 Getting a Job 1Setting Career Goals 1Locating Prospective Employers 4Writing a Resume 5Writing a Cover Letter 15So Now What? 17Taking a Job Interview 17Ten Tips for a Successful field (Work) Experience 22Chapter 2 Training Goals and Training guides for Hotels 23Introduction to Hotels 24Training Goals - Reservations 28Training Guide - Reservations 29Training Goals - Guest Registration and Check-Out 34Training Guide - Guest Registration and Check-Out 35Training Goals – Room Cleaning 40Training Guide – Room Cleaning 41Training Goals – Laundry 48Training Guide – Laundry 49Training Goals – Room Service 51Training Guide – Room Service 52Training Goals – Guest Services 54Training Guide – Guest Services 55Training Goals – Entertainment and Recreation 58Training Guide – Entertainment and Recreation 59Training Goals – Meetings and Conferences 63Training Guide – Meetings and Conferences 64Training Goals – Security 69Training Guide – Security 70Training Goals – Accounting and Finance 76Training Guide – Accounting and Finance 77Chapter 3 Training Goals and Training Guides for Restaurants and Foodservices 83Introduction to Restaurants and Foodservices 85Training Goals – Managing Kitchen Operations 90Training Guide – Managing Kitchen Operations 91Training Goals – Purchasing 94Training Guide – The Purchasing Function 95Training Guide – Purchasing Meat, Poultry, and Seafood 99Training Guide – Purchasing Produce 102Training Guide – Purchasing Milk, Dairy, and Eggs 104Training Guide – Purchasing Baked Goods 106Training Guide – Purchasing Dry Goods and Frozen Foods 108Training Guide – Receiving, Storeroom, and Inventory 110Training Guide – Receiving 111Training Guide – Storeroom 113Training Guide – Inventory 115Training Goals – Cooking 117Training Guide – Soups and Sauces Preparation 118Training Guide – Entrée Preparation 121Training Guide – Vegetables and Starch Preparation 125Training Guide – Fast Food Cooking 128Training Guide – Baking 131Training Guide – Pantry Preparation 134Training Goals – Managing Dining Room Service 137Training Guide – Managing Dining Room Service 138Training Goals – Table Service 141Training Guide – Dining Room Server 142Training Guide – Dining Room Attendant 150Training Goals – Counter Service 153Training Guide – Counter Service 154Training Goals – Cafeteria Service 158Training Guide – Cafeteria Service 159Training Goals – Cash Handling 163Training Guide – Cash Handling 164Training Goals – Beverage Service 167Training Guide – Bar Service 168Training Guide – Bar Regulations 174Training Goals – Wine Service 177Training Guide – Wine Service 178Training Goals – Catering 184Training Guide – Catering 185Training Guide – Banquet Service 190Training Goals – Vending 193Training Guide – Vending 194Training Goals – Sanitation and Safety 199Training Guide – General Kitchen Sanitation 200Training Guide – Dishwashing 204Training Guide – Potwashing 207Training Guide – Safety 209Training Goals – Security 213Training Guide – Security 214Training Goals – Accounting and Finance 220Training Guide – Accounting and Finance 221Chapter 4 Introductory worksheets for Institutional Foodservices 227Introduction to Business and Industry Foodservices 228Introduction to School Foodservice 231Introduction to Healthcare Foodservice 235Introduction to College and University Foodservice 246Introduction to Retirement Community Foodservice 250Chapter 5 Training Goals and Training Guides for Hospitality Human Resource Management 253Introduction to Human Resource Management 254Training Goals – Staffing 256Training Guide – Staffing 257Training Goals – Training 264Training Guide – Training 265Training Goals – Discipline 268Training Guide – Discipline 269Training Goals – Performance Evaluation 274Training Guide – Performance Evaluation 275