Dining Room and Banquet Management

by Anthony J. Strianese

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.

354 pages, Paperback

First published October 1, 1996

Reviews

[Agus Sastrawan · Rating 5 out of 5]

Its ver good