A Perfect Affair

Being in the hospitality industry for over 65 years I learned what it takes to operate a successful operation and maintain food and beverage etiquette by suggesting proven facts and systems. With in the contents of this book you will come to realize that appearance, hygine, supervision, preparation, assistance, labor, meetings, details, communication and improvements in order to accomplish the de More

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About Philip A. Manos

I started at the Waldorph Astoria in New York City in 1946 as a bread boy. Stork Club in New York until inducted into the US Army during the Korean conflict. Harwyn Club as Maitre d’, Sands Hotel in Los Vegas, Copa Cabana, Drake Hotel, Round Table in New York City. I was a club and beverage director at the Grossinger Hotel (11 years), Costa del Sol Country Club in Miami as club manager. Hilton Head Plantation, South Carolina as director of three restaurants and convention facilities. The Roland’s Corporation in Charleston, South Carolina, Director of two restaurants. The Cherokee Town and Country Club Atlanta, Georgia (10) years. I owned and operated the Watersedge Inn on Long Island, New York and Encore Club in New York City.
Upon retirement I was consultant of two overall operations for bars, clubs, hotels and restaurants.

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