CSU-Carig
Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese.
by Strianese, Anthony J., author.
Additional authors:
Strianese, Pamela P.
Edition statement:Fourth edition.
Published by :
Thomson/Delmar Learning,
(Clifton Park, NY :)
Physical details: xx, 428 pages : illustrations ; 24 cm.
ISBN: 9781418053697.
Subject(s):
Food service management.
Year: 2008
Online resources:
| Item type | Location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Books
|
General Collection | Applied Sciences | 647.95 St916 2008 (Browse shelf) | Available | 010229 |
Includes bibliographical references and index.
"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."--BOOK JACKET.
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