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. In addition, information about reservations, priority seating, and reservations systems is also included.
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"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
About the Author
Anthony Strianese is the Chairperson for the Hotel Culinary Arts and Tourism Department at Schenectady County Community College.
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2 of 2 people found the following review helpful:
4.0 out of 5 stars
Dining Room and Banquet Management,
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This review is from: Dining Room and Banquet Management (Paperback)
This has great fundamentals for service the only down side is the price. Buying it through Amazon.com was a good way to go.
5.0 out of 5 stars
Well-written, Thorough,
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This review is from: Dining Room and Banquet Management (Paperback)
Great guide for those that are just getting into restaurant management. After reading this book, you should feel very competent in the art of front-of-the-house service and etiquette.
2 of 4 people found the following review helpful:
2.0 out of 5 stars
Ensure not Insure,
This review is from: Dining Room and Banquet Management (Paperback)
How can I take a book seriously when the author can't use the words 'insure' and 'ensure' properly? I usually keep my textbooks for reference; this is not one of them.
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