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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.|