Dining Room and Banquet Management

by ;
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  • Edition: 4th
  • Format: Paperback
  • Copyright: 2007-07-23
  • Publisher: Delmar Cengage Learning

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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 Industryp. 1
The Importance of Servicep. 2
The Importance of Sanitation and Appearancep. 32
Styles of Service and Place Settingsp. 56
Proper Guidelines for Servicep. 87
The Styles of Servicep. 118
Dining Room Managementp. 151
Training the Service Staff to Serve the Mealp. 152
Organizing the Dining Room to Accept Guestsp. 195
Planning Reservations and Blocking Tablesp. 218
Managing the Dining Experiencep. 243
Banquet Managementp. 273
The Banquet Business and the Banquet Managerp. 274
How to Book Functionsp. 296
The Banquet Event Orderp. 321
Managing the Functionp. 351
Table of Contents provided by Blackwell. All Rights Reserved.

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