TY  - BOOK
AU  - Strianese, Anthony J.
AU  - Strianese, Pamela P. 
TI  - Dining room and banquet management
SN  - 978-1-4180-5369-7
U1  - C 647.95 St8d 
CY  - New York 
KW  - Food Service- Management
N2  - 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
ER  -