Dining Room and Banquet Management
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品牌: Anthony J. StrianesePamela P. Strianese
基本信息出版社:Delmar Cengage Learning; 4 (2011年2月10日)平装:416页正文语种:英语ISBN:1418053694条形码:9781418053697商品尺寸:23.2 x 20.6 x 1.7 cm商品重量:730 gASIN:1418053694商品描述内容简介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. These profiles cover the essentials in creating and maintaining a successful dining room and banquet operation. Each chapter also has been updated with key words and terms, more thorough objectives, and numerous discussion questions to help students retain the material. And finally, Dining Room and Banquette Management 5E now offers an electronic instructional support CD-ROM that includes PowerPoints, Computerized Test Bank, Instructor?s Manual and Lesson Plans.媒体推荐"Besides the obviously strong content, I especially like the TIPS, the example stories and the sweet or sours. Also, the summaries and review questions are quite helpful to both teaching, and learning."
Walter Wright - Coastal Georgia Community College
