Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese.
| Author/creator | Strianese, Anthony J. |
| Other author | Strianese, Pamela P. |
| Format | Book |
| Edition | 4th ed. |
| Publication Info | Clifton Park, NY : Thomson/Delmar Learning, ©2008. |
| Description | xx, 428 pages : illustrations ; 24 cm |
| Supplemental Content | Table of contents |
| Supplemental Content | Contributor biographical information |
| Supplemental Content | Publisher description |
| Subjects |
| Contents | Pt. 1. The Food Service Industry -- Ch. 1. The Importance of Service -- Ch. 2. The Importance of Sanitation and Appearance -- Ch. 3. Styles of Service and Place Settings -- Ch. 4. Proper Guidelines for Service -- Ch. 5. The Styles of Service -- Pt. 2. Dining Room Management -- Ch. 6. Training the Service Staff to Serve the Meal -- Ch. 7. Organizing the Dining Room to Accept Guests -- Ch. 8. Planning Reservations and Blocking Tables -- Ch. 9. Managing the Dining Experience -- Pt. 3. Banquet Management -- Ch. 10. The Banquet Business and the Banquet Manager -- Ch. 11. How to Book Functions -- Ch. 12. The Banquet Event Order -- Ch. 13. Managing the Function. |
| Review | "Dining Room and Banquet Management, fourth edition is designed for the introductory course in a Hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. This book includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included."--BOOK JACKET. |
| Bibliography note | Includes bibliographical references and index. |
| LCCN | 2007026790 |
| ISBN | 9781418053697 |
| ISBN | 1418053694 |