par
Strianese, Anthony J.
Numéro de rayon préféré
647.95 STR
Date de publication
2007
Résumé
"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."--BOOK JACKET.
Format :
Livres
Table of contents http://www.loc.gov/catdir/toc/fy0803/2007026790.html
Pertinence:
1.4434
par
Strianese, Anthony J.
Numéro de rayon préféré
647.95068 STR
Date de publication
2003
Format :
Livres
Pertinence:
1.4434
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par
Strianese, Anthony J.
Numéro de rayon préféré
647.95068 STR
Date de publication
1990
Format :
Livres
Pertinence:
1.4434
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