Culinary Arts Instructor, Southeast Campus
Heads in Beds
It’s a great look into the hospitality world and what’s its like to work in a field that’s open 365 days a year and where the customer is always right. The author started as a valet at the famous Copeland Restaurant in New Orleans and worked his way up through hotels to be a general manager of a luxury hotel in New York City. “Heads in beds” is an industry term. This book is great for students in management and culinary arts.