000			01921nam a2200241Ia 4500
003			NULRC
005			20250520094839.0
008			250520s9999 xx 000 0 und d
020			_a9781418053697
040			_cNULRC
050			_aTX 911.3.M27 .S77 2008
100			_aStrianese, Anthony J. _eauthor
245		0	_aDining room and banquet management / _cAnthony J. Strianese and Pamela P. Strianese
250			_aFourth Edition
260			_aAustralia : _bThomson Delmar Learning, _cc2008
300			_axx, 428 pages : _billustrations ; _c24 cm.
504			_aIncludes index.
505			_apt. 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			_a"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			_aFOOD SERVICE MANAGEMENT
700			_aStrianese, Pamela P. _eco-author
942			_2lcc _cBK
999			_c4231 _d4231