Dining room and banquet management / Anthony J. Strianese; Pamela P. Strianese.
Material type:
TextPublisher: Clifton Park, New York : Thomson/Delmar Learning, 2008Edition: Fourth editionDescription: xx, 428 pages : illustrations ; 24 cmISBN: 9781418053697 Subject(s): Food service managementLOC classification: TX 911.3.M27 | S77 2008Summary:
"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.
| Item type | Current location | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
Book
|
Cavite State University - CCAT Campus | Book | GCS | CIR TX 911.3.M27 S77 2008 (Browse shelf) | 1 | Available | R0008959 |
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.
Click on an image to view it in the image viewer
There are no comments on this title.