Strianese, Anthony J., author.
Dining room and banquet management / Anthony J. Strianese; Pamela P. Strianese. - Fourth edition. - Clifton Park, New York : Thomson/Delmar Learning, 2008. - xx, 428 pages : illustrations ; 24 cm
Includes glossary and index.
"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."--Jacket.
In English text.
9781418053697
Food service management.
TX 911.3.M27 / S77 2008
Dining room and banquet management / Anthony J. Strianese; Pamela P. Strianese. - Fourth edition. - Clifton Park, New York : Thomson/Delmar Learning, 2008. - xx, 428 pages : illustrations ; 24 cm
Includes glossary and index.
"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."--Jacket.
In English text.
9781418053697
Food service management.
TX 911.3.M27 / S77 2008