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005 | 20221101221608.0 | ||
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 |
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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] |
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264 | 4 | _c©2008 | |
300 |
_axx, 428 pages : _billustrations ; _c24 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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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 |
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700 | 1 |
_aStrianese, Pamela P., _eauthor. _91064413 |
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907 |
_a.b11268013 _b28-09-17 _c27-10-15 |
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