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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.|