000			01102nam a2200217Ia 4500
005			20250730165136.0
008			250728s9999 xx 000 0 und d
020			_a978-1-4180-5369-7
082			_aC 647.95 St8d
100			_aStrianese, Anthony J.
245		0	_aDining room and banquet management
260			_aNew York
260			_b Thomson/Delmar Learning,
260			_c2008
300			_axx, 428 p. ; ill.
300			_bIncludes index
520			_aDining 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
650			_aFood Service- Management
700			_aStrianese, Pamela P.
942			_2ddc _cBK
999			_c1247 _d1247