Show simple item record

dc.contributor.authorStrianese, Anthony J.
dc.contributor.authorStrianese, Pamela P.
dc.date.issued2008
dc.identifier.isbn1-4180-5369-4
dc.identifier.isbn978-1-4180-5369-7
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/12632
dc.description.abstractThis text is 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. The text 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. This new edition is updated with a number of new features. The most noteworthy are the Chefs Choice professional profiles that spotlight noted individuals in the hospitality industry. These profiles cover the essentials in creating and maintaining a successful dining room and banquet operation. Each chapter also has been updated with key words and terms, more thorough objectives, and numerous discussion questions to help students retain the material.
dc.formatxx, 428 p. : ill.
dc.language.isoen
dc.publisherDelmar Cengage Learning
dc.subjectFood service management
dc.titleDining room and banquet management
dc.typeBook
dc.description.version4th edition


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record