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Image of - Dining Room and Banquet Management | 4th Edition | Paperback
Dining Room and Banquet Management | 4th Edition | Paperback

Dining Room and Banquet Management | 4th Edition | Paperback

by Strianese

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.

Highlights

  • binding-icon

    9781418053697

    ISBN

  • binding-icon

    Strianese

    Author

  • binding-icon

    416

    Pages

  • binding-icon

    215 gm

    Weight

  • langauage-icon

    English

    Language

  • date-icon

    2008

    Year

  • edition-icon

    4th Edition

    Edition

  • binding-icon

    Paperback

    Binding

₹16406

₹18229

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.

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