000 02401nam a2200241Ia 4500
003 NULRC
005 20250520094839.0
008 250520s9999 xx 000 0 und d
020 _a766826864
040 _cNULRC
050 _aTX 911.3.M27 .S77 2003
100 _aStrianese, Anthony J.
_eauthor
245 0 _aDining room and banquet management /
_cAnthony J. Strianese and Pamela P. Strianese
250 _a3rd edition
260 _aAustralia :
_bThomson Delmar Learning,
_cc2003
300 _axx, 413 pages :
_billustrations ;
_c24 cm.
504 _aIncludes index.
505 _aForeword -- 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 _a"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 _aFOOD SERVICE MANAGEMENT
700 _aStrianese, Pamela P.
_eco-author
942 _2lcc
_cBK
999 _c4230
_d4230