TY  - BOOK
AU  - Strianese, Anthony J.
AU  - Strianese, Pamela P.
TI  - Dining room and banquet management
SN  - 9781418053697
AV  - TX 911.3.M27 .S77 2008 
PY  - 2008///
CY  - Australia
PB  - Thomson Delmar Learning
KW  - FOOD SERVICE MANAGEMENT
N1  - 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
N2  - "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."
ER  -