TY  - BOOK
AU  - Strianese,Anthony J.
AU  - Strianese,Pamela P.
TI  - Dining room and banquet management
SN  - 1418053694
AV  - TX911.3.M27 S76 2008
U1  - 647.95068 22
PY  - 2008///]
CY  - Clifton Park, NY
PB  - Thomson/Delmar Learning
KW  - Food service management
N1  - 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
ER  -