Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Purchase Benefits
What is included with this book?
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. |
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 access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.