Out of stock

Dining Room and Banquet Management


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.

More Information
Weight 2.000000
By Strianese, Strianese
Country of Publication United States
Dimensions 229 x 201 mm
Edition 4 ed
Format Paperback
ISBN/EAN 9781418053697
Pagination 416 pages
Publication Date Aug 21, 2007
Publisher Cengage Learning, Inc
Write Your Own Review
You're reviewing:Dining Room and Banquet Management
Your Rating
To Top