Dining room and banquet management / (Record no. 4230)

MARC details
000 -LEADER
fixed length control field 02401nam a2200241Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field NULRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250520094839.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250520s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 766826864
040 ## - CATALOGING SOURCE
Transcribing agency NULRC
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX 911.3.M27 .S77 2003
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Strianese, Anthony J.
Relator term author
245 #0 - TITLE STATEMENT
Title Dining room and banquet management /
Statement of responsibility, etc. Anthony J. Strianese and Pamela P. Strianese
250 ## - EDITION STATEMENT
Edition statement 3rd edition
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Australia :
Name of publisher, distributor, etc. Thomson Delmar Learning,
Date of publication, distribution, etc. c2003
300 ## - PHYSICAL DESCRIPTION
Extent xx, 413 pages :
Other physical details illustrations ;
Dimensions 24 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note 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 --
520 ## - SUMMARY, ETC.
Summary, etc. "This best-selling restaurant management text is designed to prepare you for managing dining rooms and banquets in restaurants, hotels, and resorts. The first section emphasizes the history, importance, and proper guidelines of service along with the appearance and sanitation of the restaurant and its staff. The second section is designed to demonstrate proper methods of managing service in an a la carte restaurant. The final section includes how to effectively manage banquets. This book is a combination of established research, personal observations and interviews with successful individuals who excel in providing excellent service in dining room and banquet management." "Key features: a "hands-on" text that offers step-by-step instruction; effective service techniques for both a la carte and banquets; helpful hints, suggestions, and tips are offered throughout; and all-new and integrated material on sanitation."
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element FOOD SERVICE MANAGEMENT
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Strianese, Pamela P.
Relator term co-author
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Source of acquisition Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     Hospitality Management LRC - Main National University - Manila General Circulation 08/12/2011 Reaccessioned   GC TX 911.3.M27 .S77 2003 NULIB000001989 05/20/2025 c.1 05/20/2025 Books