Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese.
Material type: TextPublisher: Clifton Park, NY : Thomson/Delmar Learning, [2008]Copyright date: ©2008Edition: Fourth editionDescription: xx, 428 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 1418053694
- 9781418053697
- 647.95068 22
- TX911.3.M27 S76 2008
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 647.95068 STR (Browse shelf(Opens below)) | 1 | Available | A401109B |
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Includes bibliographical references and index.
Foreword -- Preface -- Acknowledgments -- Part 1. The Food Service Industry -- Chapter 1. The Importance of Service -- Chapter 2. The Importance of Sanitation and Appearance -- Chapter 3. Styles of Service and Place Settings -- Chapter 4. Proper Guidelines for Service -- Chapter 5. The Styles of Service -- Part 2. Dining Room Management -- Chapter 6. Training the Service Staff to Serve the Meal -- Chapter 7. Organizing the Dining Room to Accept Guests -- Chapter 8. Planning Reservations and Blocking Tables -- Chapter 9. Managing the Dining Experience -- Part 3. Banquet Management -- Chapter 10. The Banquet Business and the Banquet Manager -- Chapter 11. How to Book Functions -- Chapter 12. The Banquet Function Sheet -- Chapter 13. Managing the Function -- Appendix. Eight Napkin Folds -- Glossary -- Index.
Machine converted from AACR2 source record.
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