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Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese.

By: Contributor(s): Material type: TextTextPublisher: Clifton Park, NY : Thomson/Delmar Learning, [2008]Copyright date: ©2008Edition: Fourth editionDescription: xx, 428 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1418053694
  • 9781418053697
Subject(s): DDC classification:
  • 647.95068 22
LOC classification:
  • TX911.3.M27 S76 2008
Contents:
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.
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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.

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