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008 071011s2008 nyua b 001 0 eng d
010 _a 2007026790
011 _aBIB MATCHES WORLDCAT
020 _a1418053694
020 _a9781418053697
035 _a(ATU)b11268013
035 _a(OCoLC)145944526
040 _aDLC
_beng
_erda
_cDLC
_dYDX
_dBAKER
_dBTCTA
_dYDXCP
_dATU
050 0 0 _aTX911.3.M27
_bS76 2008
082 0 0 _a647.95068
_222
100 1 _aStrianese, Anthony J.,
_eauthor.
_91064412
245 1 0 _aDining room and banquet management /
_cAnthony J. Strianese, Pamela P. Strianese.
250 _aFourth edition.
264 1 _aClifton Park, NY :
_bThomson/Delmar Learning,
_c[2008]
264 4 _c©2008
300 _axx, 428 pages :
_billustrations ;
_c24 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 0 _tForeword --
_tPreface --
_tAcknowledgments --
_gPart 1.
_tThe Food Service Industry --
_gChapter 1.
_tThe Importance of Service --
_gChapter 2.
_tThe Importance of Sanitation and Appearance --
_gChapter 3.
_tStyles of Service and Place Settings --
_gChapter 4.
_tProper Guidelines for Service --
_gChapter 5.
_tThe Styles of Service --
_gPart 2.
_tDining Room Management --
_gChapter 6.
_tTraining the Service Staff to Serve the Meal --
_gChapter 7.
_tOrganizing the Dining Room to Accept Guests --
_gChapter 8.
_tPlanning Reservations and Blocking Tables --
_gChapter 9.
_tManaging the Dining Experience --
_gPart 3.
_tBanquet Management --
_gChapter 10.
_tThe Banquet Business and the Banquet Manager --
_gChapter 11.
_tHow to Book Functions --
_gChapter 12.
_tThe Banquet Function Sheet --
_gChapter 13.
_tManaging the Function --
_gAppendix.
_tEight Napkin Folds --
_tGlossary --
_tIndex.
588 _aMachine converted from AACR2 source record.
650 0 _aFood service management
_9318048
700 1 _aStrianese, Pamela P.,
_eauthor.
_91064413
907 _a.b11268013
_b28-09-17
_c27-10-15
942 _cB
945 _a647.95068 STR
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