JULY

Service Arts in San Francisco and Fallbrook CA Service
- TIPS training - Wine Knowledge - Certification Workshop
San Francisco September 16th & 17th, 2008 Fallbrook October 7th, 8th & 9th, 2008

Dear Hospitality Professional,
This is your chance to sign up for a great opportunity in professional development. All atttendees are subject matter experts. You will come away from these sessions with new information, from the professors, as well as the seasoned attendees. Learn tips to standardize your procedures and to insure your brand of service is utilized by the whole team.

Learn how to: Describe wines so your guests will be begging for more; Pair wine and food with ease; Offer wines in the correct order; Make guests feel comfortable and confident no matter their wine budget.

Service Arts Skills & Wine Knowledge Workshop
$99 per person

The Skills session will equip and refresh those passionate about hospitality with the essential service arts skills to surpass the competition, brand their property, and increase the bottom line. Don't miss the segment, " Catering Passport to Success"!
The "Skills" portion will incorporate a unique wine tasting and wine knowledge segment, as well as group training with hands-on activity, role play, and case study. Attendees will receive a certificate of completion to document their pledge to continuing education.
• Product and Client Knowledge
• Equipment Handling and Usage
• International Table Setting Standards & Procedures
• Classical and Contemporary Service Styles
• Beverage and Wine Knowledge Skills
• Catering Passport to Success
Sign up today for an unforgettable experience!

Certification Workshop
$379 -Two days, a 446 page manual, and exam password

Would you like to have the Certified Dining Room Professional ® (CDP) after your name? Would you like to be accredited and recognized by worldwide standards of dining excellence to be one of an elite group of licensed professionals? Attend the complete15 hour session and qualify to take the 100 multiple choice exam online in the privacy of your own home or office.

Let the School for the Service Arts team give you the tools to foster your career goals. Tracey Wallace, SSA's Sommelier, will share her expertise on wines in a fun and exciting environment.
Sign Up Today and Benchmark Your Skills!

Brand your service arts and put your team all on the Same service page. Learn how to distinguish wines
Of the same grape varietal from different regions. Train your staff to serve safe alcohol. Become a certified dining room professional. This is a workshop you do not want to miss! Separate yourself from the competition.

TIPS training
Training for servers and bartenders to prevent intoxication, underage drinking and drunk driving. Price TBA
This "On Premise" program is specifically for caterers, event venues, bartending services, hotels, and restaurants. All TIPS sessions are taught by certified TIPS trainer, Carol B. Bakker CDP. Ms. Bakker has over 20 years experience in hospitality management, sales and marketing, specializing in organizational development and training. We are pleased to introduce Ms. Bakker as the newest member of the SSA consulting team.

Hornblower Cruises San Francisco Bay
Join the crew of the Hornblower Yachts
"Enjoy a deliciously different experience throughout Hornblower's Winemaker Dinner series. Take Advantage of pairing suggestions from the Winemaker while indulging in delectable cuisine, scenic Bay views, and live entertainment." Click below to view October's menu.
Hornblower Wine Cruises

Pala Mesa Golf Resort Fallbrook California
Play a round of golf after the workshop!

As one of Southern California's most challenging golf courses, this beautifully manicured 18-hole, Par 72, championship course continues to be recognized as one of the most beautiful golf courses in the San Diego area.

JANUARY

Take this opportunity to refresh your staff's skills.

We are the only school in America that customizes our training program to your property,whether it be a Country Club, Hotel, Restaurant, Catering Facility,Casino or Staffing agency.

New Leadership and Communication Training!

We will take your staff to a new level with our "Partnering for Performance" sessions. Our approach at SSA is two fold. While the staff and their supervisors are refreshing their skills in the art of table service,we kick it up a notch with fun,enter- training,inter-active sessions, that teach them the service arts, performance basics, as well as communication and leadership skills.

If you did not experience our "enter-training" sessions last year, now is the time to sign up. If you joined us last year ,and over 1000 of you did, then see what new sessions we have for you this year! We are taking service to a new level with quality level 2 hands on leadership and communication skills.

Customized Sessions Call for 2007 discounts!

Go to our website for more information!

Learn more about our new program: Leadership skills :How is your organization performing? Do you share info, have open communication and a compelling vision? Is there a demanding focus on customer satisfaction? Your systems, policies and procedures, do they match your property's vision and goals? Discover what you customers want and give it to them! Empower your direct reports to self leadership Learn performance skills, how to build a team and manage change Learn the different styles of leadership and learning.

You and your staff CAN achieve the highest professional standard in the food service industry. Would you like to have the Certified Dining Room Professional (CDP)™ after your name? Would you like to be certified and recognized by worldwide standards of dining excellence to be one of more than 4,000 certified dining room professionals?

School for the Service Arts, Inc, in collaboration with the Federation of Dining Room Professionals®, is offering a workshop to identify components in the CDP exam and give you the tools to pass the test and foster your career goals.

The Certified Dining Room Professional (CDP)™ certification is accredited by the International Sommelier Guild (ISG) and endorsed by the American Culinary Federation (ACF).

You know you are dedicated to the hospitality and food service industry, but where is the benchmark, the hallmark of achievement, for you, your colleagues, your boss, and your customers? You can find it right here in San Diego, California, on October 10th and 11th, in a 2-day workshop. The 16-hour class will provide the necessary information for you to take the online certification exam with the Federation of Dining Room Professionals ®, in the privacy of your own home or workplace!

Here’s how simple it is: we will send you all the manuals, workbooks, and necessary documentation to study. Attend this interactive workshop, prepared to review the material for the test with your fellow hospitality professionals. If you are not so strong in one area, you will gain valuable information from the manuals, fellow attendees, and instructor Debbie Thomas, CSEP CDP. Look for the information on the website at School for the Service Arts Inc.

Save those Dates! Call with any questions at (760) 716-5509.

Can't make it to San Diego?
Well, then we’ll come to you! We are the only traveling hospitality staff school in the nation.
Not only will we upgrade your staff's service arts skills, but we will also provide you with a copy of our new training DVD scheduled to be rolled out in the fall of 2007. And that’s not all. . .
We will provide you with workbooks, manuals, and a certified trainer to take your team to the next level. We also have a "Train the Trainer" series. We can show you how to open up your own training school.

Want more? Our mission statement is to raise the level of hospitality professionals, one person at a time. By just picking up the phone you will be able to schedule a complimentary one hour tele-conference session with the SSA Hospitality Management Team. This team has more than 75 years of experience.
Give Debbie Thomas, CSEP CDP, a call now to learn more! (760) 716-5509 School for the Service Arts Inc.

The workshop on October 10 and 11 in San Diego is also for Event and Catering Management Professionals, who will gain a higher level of competency in service arts skills. They will acquire knowledge about front-of-the-house general service practices, table set up and maintenance, wine, beer and cocktails, and cooking essentials. This will enable them to set the highest standards for their clients. They will have more knowledge of the food and beverage arena, separating them from the competition.

As the only worldwide traveling School for the Service Arts, Debbie and her team are waiting for your call. They will come to your business, train your team on-site, work within your time frame, and raise the level of their knowledge to directly increase guest services, profits, and staff retention.

Our new DVD is almost ready. See a short clip on the homepage of our website. Please contact Debbie for a great discount on this pre-sale opportunity.

April

Super Service Never Goes Out of Style
Service Seperates You from the Competition

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In This Issue
-- COPIA Dishes It Out
-- The Service Experience
-- The Dessert Spoon Returns

Greetings!

If you teach your catering staff different styles and techniques of service, the sales department can sell it! Make sure your banquet staff is trained in your brand of product knowledge and customer service skills. Your clients will know the difference. Competition is tough,and with all the wonderful produce and specialty foods available for a sophisticated clientele, we are seeing a return to more formal service to beat the competition .

I was fortunate enough to give a talk recently on the Service Arts at one of the vineyards in the Stag Leap District of the Napa Valley. Somebody has to have this wonderful job! On my way, I stopped to dine at COPIA, the American Center for Wine, Food and the Arts, hoping to have a gastronomic adventure in the World of Food and the Service Arts.I was not disappointed!

COPIA Dishes It Out
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Atlantic and Coastal European fare is all the rage these days, especially Catalan and Spanish Cuisine. Soup is back! What a comfort! It never left my table. There is something warm and comforting about soups, stews, Paellas, grilled bread salads, rabbit, almonds, and the hearty fare from European kitchens. >

From the hearths of peers ,to pirates,to peasants, the large pots were left on the stove for tastes to blend so well with wine-infused stock. This fennel infused broth from COPIA ,with clams from the Pacific coast, mussels from Oregon, fennel and fresh vegetables from the organic garden 20 feet away,was beautiful to view and taste. But the piece de resistance was the garlic crostini topped with red pepper aioli. Fabulous!

In banquet catering, another dish, Paella, is always a great choice. Large platters presented at the buffet,in the middle of the table elevated on blocks,or on lazy Susan’s ,at each table,where guests help themselves to the saffron infused rice ,mixed with chorizo sausage, chicken ,red and yellow peppers and sweet onions,are a delight for the eyes and the taste buds.The waiter serves the mussels, shrimp, fish,rabbit, or (Rupestre) meat and more grilled vegetables from a platter, with a fork and spoon in the right hand ,using the one/one rule (e.g one inch over,and one inch above the plate,so as not to spill on the guest.) It is logical!

Service Styles Set You a Cut Above

The Service Experience
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Now, what if the budget is not as grand,and you cannot sell this service to a new,or first time client? Want to sell a more cost effective service? This is the simplest form of banquet service, but it is essential that servers be able to perform this ballet in a professional manner. They must be taught how to properly carry a large oval tray, using the “DC “or Dead Center carry. This form of service requires at least one server for every twenty to thirty-six guests, using large oval waiter’s trays, and tray jacks,with or without plate covers. This is also not an advisable type of service if you do not own the equipment; so make sure you charge the customer for the increased rental costs!

There are so many more styles and techniques of service. Train your staff to use them and you will be a more versatile company. Don’t forget tableside service for Caesar salads, risottos, banana’s Foster and Crepes. Tableside service offers a personal dining experience. There is also kiosk buffet service, where servers dressed in chefs coats and toques behind a bar, dish up and place the beautifully designed plates up on a rock salt covered bar to take,as the guests pass by. In 5 minutes the chef can teach the server to dish up like a professional!

Budget to Train or Suffer the Pain...

The Dessert Spoon Returns
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I love the return of the large dessert spoon. This is such a handy tool for soup, dessert, pasta, and shared dining. Fruit compotes are in, clear soups are back,and with that comes the bouillon spoon. Off- premise catering Chefs need to communicate with the sales department and their staff,so they can up sell the whole experience together with cuisine, service, and service ware!

With food allergies so prevalent, servers have to be aware of the ingredients of everything they serve. Anything less would not be healthy, safe, or logical. Make sure your whole staff in sales, as well as front and back of the house, knows their menus from top to bottom. Have the chefs give tastings and classroom instruction on presentation, ingredients, and cooking procedures. Is it braised, broasted or infused? How does the server explain these sophisticated cooking methods?

Classroom instruction is the key...

Contact Information
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Debbie Thomas CSEP
Master Hospitality Trainer
School for the Service Arts ©

760 716 5509 (c)

News FLASH
Greetings!

Wait Staff Training Fall

At the Request of your Overwhelming Response!

I know you all are thinking of the madness that is about to descend upon your work load.Wouldn't it be great if your well-trained staff performed seamlessly through the holidays? That would be one less item to check off your holiday event checklist! I have the solution! Contact me for an intensive 8 hour Fun, Enter- Training Interactive Session on the Prinicpals and Protocol of Proper Service, including a bonus of the 50 Service Wows.

If I cannot get to your area by the holidays, I have Manuals, DVDs and Videos for sale, so you can train the staff yourself with the one way, the right way of Standardized Table Service! If you want to train on your off season, which might be the winter in some areas, contact me, as I may be near your location in the winter or spring!

Training =Sales +Profits+Staff Retention! Act now!

Debbie Thomas CSEP
Master Hospitality Trainer
School for the Service Arts ©
760 716 5509 (c)

web: http://www.schoolfortheservicearts.com

Greetings!

In just Seven Serv-sational hours partake of an intensive capsule version of what normally is 32 - hours of Service Training by the most Notable Service Mavens in the USA! Join Debbie Thomas CSEP,President of the San Diego ISES Chapter in "Service to Sell "and Hands on Enter-Training in 5 Star Dining Tips and Techniques!Go online to www.cateringsymposium.com to sign up!

Deborah Thomas

The Service Seven is only $177

73% of Clients return to you because of Service while only 12% return due to food.This Not-To-Be - Missed ,Hands-On,Inter-active,Fun-tastic,Enter- training,Learning Experience, is presented by Debbie Thomas CSEP. ISES President and "Professor of Service"
Proper Service

Dallas Catering Symposium August 28-30th

The 'Service Seven" is the third day of the Catering Symposium for hospitality professionals in the food service industry ,who want to learn new marketing tips,trends. hear key note Speaker, Walter Scheib,First Family Chef,and acclaimed catering guru,author ,and teacher, Bill Hansen at the fabulous Texas Discovery Gardens!Go online to www.cateringsymposium.com to sign up!
Symposium site:Texas Discovery Gardens

Hotel Adolphus-Fabulous Site of "Service Seven"

Hotel Adolphus Special group rate $119/night Promotional Code:Catering Symposium Book Online hotel reservation .Click on the link Go online to www.cateringsyposium.com to sign up!
Hotel Adolphus

"Service Seven" Links
# Catering Symposium Sign up!
# Hotel Adolphus
# Texas Discovery Gardens
# Sponsor Cambro
# Sponsor Ducky Bob's Rentals
# School for the Service Arts Inc