Dining Room and Banquet Management

• Main Authors: Strianese, Anthony J. (Author), Strianese, Pamela P. (Author)
• Format: Book
• Language: English
• Published: Clifton Park, NY THOMSON/DELMAR LEARNING 2003
• Edition: THIRD EDITION
• Subjects: Food service management
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xx, 413 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 0766826864; 9780766826861

For preliminary courses in Dining Room and Banquet Management courses in Hotel/Restaurant Management programs, this text emphasizes service aspects that will distinguish an outstanding guest experience and a successful food service operation. Newly revised and updated, the text includes a history of dining room and banquet service and includes not only the "hows" of proper techniques in service, but also the "whys". Also presented here are concepts of proper sanitation, how to merchandise, how to take and place food and beverage orders and pick up food as well as proper serving and clearing of guests' meals. Information about reservations, priority seating, and reservations systems has been updated as well. New techniques such as how to set guarantees for an event, the use of grazing stations and combination meal plates (vs. offering selections) are detailed in a section dedicated to banquet management. Students will learn confidence and skills that will serve them well as they serve their guests professionally and efficiently. This edition also features new quotes from notable chefs and managers make the text more relevant and interesting to the students. The concepts are presented in a thorough and clear manner with improved pedagogical features including clearly stated objectives that are reviewed in chapter summaries and illustrative stories.