NU Learning Resource Center OPAC catalog › Details for: Dining room and banquet management /

Normal view MARC view ISBD view

Dining room and banquet management / Anthony J. Strianese and Pamela P. Strianese

By: Strianese, Anthony J [author]Contributor(s): Strianese, Pamela P [co-author]Material type: Text

TextPublication details: Australia : Thomson Delmar Learning, c2008Edition: Fourth EditionDescription: xx, 428 pages : illustrations ; 24 cmISBN: 9781418053697Subject(s): FOOD SERVICE MANAGEMENTLOC classification: TX 911.3.M27 .S77 2008

Contents:

pt. 1. The Food Service Industry -- Ch. 1. The Importance of Service -- Ch. 2. The Importance of Sanitation and Appearance -- Ch. 3. Styles of Service and Place Settings -- Ch. 4. Proper Guidelines for Service -- Ch. 5. The Styles of Service -- pt. 2. Dining Room Management -- Ch. 6. Training the Service Staff to Serve the Meal -- Ch. 7. Organizing the Dining Room to Accept Guests -- Ch. 8. Planning Reservations and Blocking Tables -- Ch. 9. Managing the Dining Experience -- pt. 3. Banquet Management -- Ch. 10. The Banquet Business and the Banquet Manager -- Ch. 11. How to Book Functions -- Ch. 12. The Banquet Event Order -- Ch. 13. Managing the Function.

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."

Item type:

Books

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 3 )
Comments ( 0 )

Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 911.3.M27 .S77 2008 (Browse shelf (Opens below))	c.1	Available		NULIB000001990

Browsing National University - Manila shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)

Previous			No cover image available					Next
Previous	GC TX 911.3.M27 .R49 2013 c.1 Foodservice management fundamentals /	GC TX 911.3.M27 .R49 2013 c.2 Foodservice management fundamentals /	GC TX 911.3.M27 .S77 2003 Dining room and banquet management /	GC TX 911.3.M27 .S77 2008 Dining room and banquet management /	GC TX 911.3.M27 .T47 2006 c.1 The little book of cases in hospitality management : Stories from industry practitioners /	GC TX 911.3.M27 .T47 2006 c.2 The little book of cases in hospitality management : Stories from industry practitioners /	GC TX 911.3.M27 .T49 2008 Textbook of food and beverage management /	Next

Includes index.

pt. 1. The Food Service Industry --
Ch. 1. The Importance of Service --
Ch. 2. The Importance of Sanitation and Appearance --
Ch. 3. Styles of Service and Place Settings --
Ch. 4. Proper Guidelines for Service --
Ch. 5. The Styles of Service --
pt. 2. Dining Room Management --
Ch. 6. Training the Service Staff to Serve the Meal --
Ch. 7. Organizing the Dining Room to Accept Guests --
Ch. 8. Planning Reservations and Blocking Tables --
Ch. 9. Managing the Dining Experience --
pt. 3. Banquet Management --
Ch. 10. The Banquet Business and the Banquet Manager --
Ch. 11. How to Book Functions --
Ch. 12. The Banquet Event Order --
Ch. 13. Managing the Function.

"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."

There are no comments on this title.

to post a comment.