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Dining room and banquet management

Author: Anthony J Strianese
Publisher: Albany, N.Y. : Delmar Publishers, ©1997.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Summary:
"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.  Read more...
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Additional Physical Format: Online version:
Strianese, Anthony J.
Dining room and banquet management.
Albany, N.Y. : Delmar Publishers, ©1997
(OCoLC)761170504
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Anthony J Strianese
ISBN: 0827375662 9780827375666
OCLC Number: 34919713
Description: xiii, 354 pages : illustrations ; 24 cm
Contents: The importance of service --
The importance of sanitation and appearance --
Styles of service and place settings --
Proper guidelines for service --
The styles of service --
Training the service staff to serve the meal --
Organizing the dining room to accept guests --
Planning reservations and blocking tables --
Managing the dining experience --
The banquet business and the banquet manager --
How to book functions --
The banquet function sheet --
Managing the function.
Responsibility: Anthony J. Strianese.
More information:

Abstract:

"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."--BOOK JACKET.

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