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Dining room and banquet management

By:

Strianese, Anthony J

Contributor(s):

Strianese, Pamela P

Material type: Text

TextPublication details: New York ; Thomson/Delmar Learning,; 2008Description: xx, 428 p. ; ill; Includes indexISBN:

978-1-4180-5369-7

Subject(s):

Food Service- Management

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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Holdings
Item type	Current library	Call number	Status	Barcode
Book	PCC CIRCULATION	C 647.95 St8d (Browse shelf(Opens below))	Available	2176

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Previous	C 647.95 D62p Principles of food, beverage, and labor cost controls	C 647.95 F89n No-one else has complained	C 647.95 M82c Culinary creation : an introduction to foodservice and world cuisine	C 647.95 St8d Dining room and banquet management	C 647.95068 An3t Textbook of food and beverage management	C 647.95068 F74 Food and beverage management	C 647.95068 K84m Management by menu	Next

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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