More New and Used
from Private Sellers
Dining Room and Banquet Management
by Strianese, Anthony J.; Strianese, Pamela P.Edition:
4th
ISBN13:
9781418053697
ISBN10:
1418053694
Format:
Paperback
Pub. Date:
7/23/2007
Publisher(s):
Cengage Learning
List Price: $197.00
Rent Textbook
(Recommended)Term
Due
Price
Short Term
Aug 2
$25.27
Semester
Dec 20
$72.89
Quarter
Sep 17
$63.04
$25.27
Buy Used Textbook
In Stock Usually Ships in 24 Hours.
$25.20
Buy New Textbook
In Stock Usually Ships in 24 Hours.
$192.08
eTextbook
We're Sorry
Not Available
Questions About This Book?
Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the 4th edition with a publication date of 7/23/2007.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Used copy of this book is not guaranteed to inclue any supplemental materials. Typically, only the book itself is included.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
Related Products
Summary
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. And finally, Dining Room and Banquette Management 5E now offers an electronic instructional support CD-ROM that includes PowerPoints, Computerized Test Bank, Instructor's Manual and Lesson Plans.
Table of Contents
| The Food Service Industry | p. 1 |
| The Importance of Service | p. 2 |
| The Importance of Sanitation and Appearance | p. 32 |
| Styles of Service and Place Settings | p. 56 |
| Proper Guidelines for Service | p. 87 |
| The Styles of Service | p. 118 |
| Dining Room Management | p. 151 |
| Training the Service Staff to Serve the Meal | p. 152 |
| Organizing the Dining Room to Accept Guests | p. 195 |
| Planning Reservations and Blocking Tables | p. 218 |
| Managing the Dining Experience | p. 243 |
| Banquet Management | p. 273 |
| The Banquet Business and the Banquet Manager | p. 274 |
| How to Book Functions | p. 296 |
| The Banquet Event Order | p. 321 |
| Managing the Function | p. 351 |
| Table of Contents provided by Blackwell. All Rights Reserved. |
CART









