Dining room and banquet management /
Strianese, Anthony J.,
Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese. - Fourth edition. - xx, 428 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Foreword -- Preface -- Acknowledgments -- The Food Service Industry -- The Importance of Service -- The Importance of Sanitation and Appearance -- Styles of Service and Place Settings -- Proper Guidelines for Service -- The Styles of Service -- Dining Room Management -- Training the Service Staff to Serve the Meal -- Organizing the Dining Room to Accept Guests -- Planning Reservations and Blocking Tables -- Managing the Dining Experience -- Banquet Management -- The Banquet Business and the Banquet Manager -- How to Book Functions -- The Banquet Function Sheet -- Managing the Function -- Eight Napkin Folds -- Glossary -- Index. Part 1. Chapter 1. Chapter 2. Chapter 3. Chapter 4. Chapter 5. Part 2. Chapter 6. Chapter 7. Chapter 8. Chapter 9. Part 3. Chapter 10. Chapter 11. Chapter 12. Chapter 13. Appendix.
1418053694 9781418053697
2007026790
Food service management
TX911.3.M27 / S76 2008
647.95068
Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese. - Fourth edition. - xx, 428 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Foreword -- Preface -- Acknowledgments -- The Food Service Industry -- The Importance of Service -- The Importance of Sanitation and Appearance -- Styles of Service and Place Settings -- Proper Guidelines for Service -- The Styles of Service -- Dining Room Management -- Training the Service Staff to Serve the Meal -- Organizing the Dining Room to Accept Guests -- Planning Reservations and Blocking Tables -- Managing the Dining Experience -- Banquet Management -- The Banquet Business and the Banquet Manager -- How to Book Functions -- The Banquet Function Sheet -- Managing the Function -- Eight Napkin Folds -- Glossary -- Index. Part 1. Chapter 1. Chapter 2. Chapter 3. Chapter 4. Chapter 5. Part 2. Chapter 6. Chapter 7. Chapter 8. Chapter 9. Part 3. Chapter 10. Chapter 11. Chapter 12. Chapter 13. Appendix.
1418053694 9781418053697
2007026790
Food service management
TX911.3.M27 / S76 2008
647.95068