1. POLICIES
   1. HOURS
   2. MEMBER BENEFITS
   3. GUESTS
   4. RESERVATIONS
   5. INTERNAL
2. PHYSICAL
   1. DECOR
   2. EQUIPMENT
      1. Kitchen
      2. Dining Room
      3. Bar
      4. Meeting Room
      5. Service
   3. SERV
   4. Subtopic 4
   5. Subtopic 5
3. FOOD
   1. VALUES
   2. MENU
      1. Format
         1. Categories
         2. Descriptions
         3. Wine Suggestions
         4. Specials
         5. Subtopic 5
      2. Specials
      3. Flexibilities
      4. Bar
   3. SUPPLIERS
   4. TRAINING
4. WINE
   1. CELLARING OPTIONS
   2. LIST
      1. Size
      2. By the Glass
      3. Specials
      4. Categories
      5. Desccriptions
   3. PRICING
   4. SERVICE MODEL
      1. Glasses
      2. Settings
      3. List Delivery
      4. Explication
      5. Flexibility
   5. ENHANCEMENTS
      1. Events
      2. Buyers' Club
      3. Subtopic 3
5. BAR
   1. Subtopic 1
6. SERVICE
   1. FORMAT
   2. STRUCTURE
      1. Standards
         1. Demeanor
         2. Attire
         3. Table Service
      2. Scheduling Norms
      3. Tips
   3. BACK-UP
   4. EQUIPMENT
   5. COMPLAINTS-FLEXIBILITY
7. STAFF DEVELOPMENT
   1. RECRUITMENT
   2. TRAINING
      1. Areas
      2. Incoming
      3. Ongoing
         1. Daily Tasting
         2. Specials
      4. Cross Training
      5. Ancillary
   3. INCENTIVES
   4. CONFLICT RESOLUTION
   5. INTRA-COMMUNICATION
   6. Subtopic 6
8. MARKETING
   1. ORIENTATION
      1. Systems Marketing
         1. E = S = M
         2. Market Ecology
            1. Analysis
            2. Assets
            3. Weaknesses
            4. Potentials
            5. Development
         3. Partners Expansion
         4. Subtopic 3
         5. Subtopic 4
         6. Subtopic 5
   2. FOCAL THEMES
   3. CUSTOMER INTERACTION
   4. PROGRAMMING
   5. MEDIA RELATIONS
      1. Release Process & Format
      2. Data Base
         1. Personal Contacts
      3. TV
      4. Internet
   6. AACC MEDIA ORGANS
      1. Web Page
      2. Blog
      3. Facebook
   7. Subtopic 6
9. Main Topic 9