Dining room and banquet management

By: Contributor(s): Material type: TextTextPublication details: New York ; Thomson/Delmar Learning,; 2008Description: xx, 428 p. ; ill; Includes indexISBN:
  • 978-1-4180-5369-7
Subject(s): DDC classification:
  • C 647.95 St8d
Summary: 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
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Book Book PCC CIRCULATION C 647.95 St8d (Browse shelf(Opens below)) Available 2176

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

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