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Dining Room and Banquet Management

Anthony J. Strianese

出版	Delmar Publishers, 1996-12-31
主題	Business & Economics / Careers / GeneralBusiness & Economics / Industries / Food IndustryBusiness & Economics / Industries / Hospitality, Travel & TourismCooking / General
ISBN	08273756629780827375666
URL	http://books.google.com.hk/books?id=ftdXAAAAYAAJ&hl=&source=gbs_api

註釋

This text is designed to be a manager's guide for successful service. It is broken down into three parts. The first section emphasizes the history, importance and proper guidelines of service along with the appearance and sanitation of the restaurant and its staff. Part two is designed to teach an individual proper methods to manage service in an ala carte restaurant. And the final part includes how to effectively manage banquets. Multiple examples are given demonstrating correct and incorrect service. This book is a combination of established research plus personal observations and interviews with successful individuals who excel in providing excellent service in dining room and banquet management.