Dining room and banquet management / (Record no. 4231)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01921nam 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 | 9781418053697 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 911.3.M27 .S77 2008 |
| 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 | Fourth Edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Australia : |
| Name of publisher, distributor, etc. | Thomson Delmar Learning, |
| Date of publication, distribution, etc. | c2008 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xx, 428 pages : |
| Other physical details | illustrations ; |
| Dimensions | 24 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | pt. 1. The Food Service Industry -- Ch. 1. The Importance of Service -- Ch. 2. The Importance of Sanitation and Appearance -- Ch. 3. Styles of Service and Place Settings -- Ch. 4. Proper Guidelines for Service -- Ch. 5. The Styles of Service -- pt. 2. Dining Room Management -- Ch. 6. Training the Service Staff to Serve the Meal -- Ch. 7. Organizing the Dining Room to Accept Guests -- Ch. 8. Planning Reservations and Blocking Tables -- Ch. 9. Managing the Dining Experience -- pt. 3. Banquet Management -- Ch. 10. The Banquet Business and the Banquet Manager -- Ch. 11. How to Book Functions -- Ch. 12. The Banquet Event Order -- Ch. 13. Managing the Function. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "Dining Room and Banquet Management, fourth edition is designed for the introductory course in a Hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. This book includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included." |
| 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 |
| 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 2008 | NULIB000001990 | 05/20/2025 | c.1 | 05/20/2025 | Books |