Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese.

ISBN:

9781418053697

Title:

Author:

Strianese, Anthony J.

Personal Author:

Strianese, Anthony J.

Edition:

4th ed.

Publication Information:

Clifton Park, NY : Thomson/Delmar Learning, 2007.

Physical Description:

xx, 428 p. : ill. ; 24 cm.

Contents:

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.

Subject Term:

Food service management.

Added Author:

Strianese, Pamela P.

Format:

Books

Electronic Access:

Table of contents http://www.loc.gov/catdir/toc/fy0803/2007026790.html

Publication Date:

2007

Publication Information:

Clifton Park, NY : Thomson/Delmar Learning, 2007.

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Shelf Number	Material Type	Copy	Shelf Location	Status
647.95 STR	Book	1	Standard shelving location	Searching... Unknown

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Summary

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.

Forward

Preface

Acknowledgments

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

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

Chapter 10 The Banquet Business and the Banquet Manager

Chapter 11 How to Book Functions

Chapter 12 The Banquet Functions Sheet

Chapter 13 Managing the function

Appendix

Glossary

Bibliography

Index

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Summary

Summary

Table of Contents