Dining Room and Banquet Management

Dining Room and Banquet Management

Author: Anthony J. Strianese

Publisher: Delmar Pub

ISBN: 1418053694

Category: Business & Economics

Page: 428

View: 421

This text is 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. The text 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. This new edition is updated with a number of new features. The most noteworthy are the "Chefs' Choice" professional profiles that spotlight noted individuals in the hospitality industry. These profiles cover the essentials in creating and maintaining a successful dining room and banquet operation. Each chapter also has been updated with key words and terms, more thorough objectives, and numerous discussion questions to help students retain the material. And finally, Dining Room and Banquette Management 5E now offers an electronic instructional support CD-ROM that includes PowerPoints, Computerized Test Bank, Instructor's Manual and Lesson Plans.
Dining Room and Banquet Management
Language: en
Pages: 428
Authors: Anthony J. Strianese, Pamela P. Strianese
Categories: Business & Economics
Type: BOOK - Published: 2008 - Publisher: Delmar Pub

This text is 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. The text includes the history of dining room and banquet service, the proper techniques
Dining Room and Banquet Management
Language: en
Pages: 286
Authors: B. Z. Purola, B Z
Categories: Caterers and catering
Type: BOOK - Published: 2009 - Publisher:

Books about Dining Room and Banquet Management
Dining Room and Banquet Management
Language: en
Pages: 354
Authors: Anthony J. Strianese
Categories: Food service management
Type: BOOK - Published: 1996-12-31 - Publisher: Cengage Learning

Designed to be a manager's guide for successful service, this text covers such areas as the history, importance and proper guidelines of service along with the appearance and sanitation of the restaurant and its staff. Multiple examples are given demonstra
Dining Room and Banquet Management
Language: en
Pages: 413
Authors: Anthony J. Strianese, Pamela P. Strianese
Categories: Business & Economics
Type: BOOK - Published: 2003 - Publisher: Delmar Pub

If you are responsible for the efficient and profitable operation of a dining room or banquet facility, this revised manual is a handy reference and training resource to help you meet your goals. For service training programs in organizations providing banquet and/or dining room services, this is a thorough and
Dining Room and Banquet Management
Language: en
Pages:
Authors: Anthony J. Strianese, Pamela P. Strianese
Categories: Business & Economics
Type: BOOK - Published: 2008 - Publisher:

Books about Dining Room and Banquet Management