Dining room and banquet management / Anthony J. Strianese and Pamela P. Strianese
Material type:
TextPublication details: Australia : Thomson Delmar Learning, c2008Edition: Fourth EditionDescription: xx, 428 pages : illustrations ; 24 cmISBN: - 9781418053697
- TX 911.3.M27 .S77 2008
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 911.3.M27 .S77 2008 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001990 |
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| GC TX 911.3.M27 .S54 2011 Leadership and entrepreneurship in the hospitality industry / | GC TX 911.3.M27 .S56 2013 Sustainability in hospitality industry : principle of sustainable operations / | GC TX 911.3.M27 .S77 2003 Dining room and banquet management / | GC TX 911.3.M27 .S77 2008 Dining room and banquet management / | GC TX 911.3.M27 .T47 2006 c.1 The little book of cases in hospitality management : Stories from industry practitioners / | GC TX 911.3.M27 .T47 2006 c.2 The little book of cases in hospitality management : Stories from industry practitioners / | GC TX 911.3.M27 .T49 2008 Textbook of food and beverage management / |
Includes index.
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.
"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."
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