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.
|Country of Publication||United States|
|Dimensions||229 x 201 mm|
|Publication Date||Aug 21, 2007|
|Publisher||Cengage Learning, Inc|