Dining room and banquet management

dc.contributor.author	Strianese, Anthony J.
dc.contributor.author	Strianese, Pamela P.
dc.date.issued	2008
dc.identifier.isbn	1-4180-5369-4
dc.identifier.isbn	978-1-4180-5369-7
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/12632
dc.description.abstract	This 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.format	xx, 428 p. : ill.
dc.language.iso	en
dc.publisher	Delmar Cengage Learning
dc.subject	Food service management
dc.title	Dining room and banquet management
dc.type	Book
dc.description.version	4th edition