The quality and diversity of food prepared in restaurants has continued to improve over the last 40 years. The teaching of culinary skills has exploded with educational programs in high schools and colleges, along with a television network devoted to food.Unfortunately, service has not improved or even kept pace with the upgraded quality of food. Survey after survey report that poor service is the weak link in the restaurant industry, and guests want it improved.As a result, we offer our ...
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Contact: Desiree Torres Desiree.Torres@penton.com