Dining Room & Banquet Management, 3E [Paperback]

Anthony J. Strianese (Author), Pamela P. Strianese (Author)

Book Description

Publication Date: July 9, 2002 | ISBN-10: 0766826864 | ISBN-13: 978-0766826861 | Edition: 3

For preliminary courses in Dining Room and Banquet Management courses in Hotel/Restaurant Management programs, this text emphasizes service aspects that will distinguish an outstanding guest experience and a successful food service operation. Newly revised and updated, the text includes a history of dining room and banquet service and includes not only the "hows" of proper techniques in service, but also the "whys". Also presented here are concepts of proper sanitation, how to merchandise, how to take and place food and beverage orders and pick up food as well as proper serving and clearing of guests' meals. Information about reservations, priority seating, and reservations systems has been updated as well. New techniques such as how to set guarantees for an event, the use of grazing stations and combination meal plates (vs. offering selections) are detailed in a section dedicated to banquet management. Students will learn confidence and skills that will serve them well as they serve their guests professionally and efficiently. This edition also features new quotes from notable chefs and managers make the text more relevant and interesting to the students. The concepts are presented in a thorough and clear manner with improved pedagogical features including clearly stated objectives that are reviewed in chapter summaries and illustrative stories. The instructor manual has been expanded as well to include more multiple choice and true/false questions; more than 30 multiple choice and 15 fill in the blanks per chapter.

Editorial Reviews

Review

"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 --This text refers to an alternate Paperback edition.

About the Author

Anthony J. Strianese is a professor for and chairperson of the Department of Hotel, Culinary Arts and Tourism at Schenectady County Community College in Schenectady, New York. In 1998, he was presented with the State University of New York Chancellor's Award for Excellence in Administrative Services. Mr. Strianese holds a Master of Science degree in Educational Psychology from the College of Saint Rose in Albany, New York and a Bachelor of Science degree in Business Administration from Bryant College in Smithfield, Rhode Island. Mr. Strianese is a Certified Culinary Educator (CCE) and is a national evaluator for the American Culinary Federation Educational Institute. He is Food and Beverage Controller at the Rowntowner Motor Inn in Albany, New York, Banquet Manager at the DeWitt Clinton Hotel in Albany, New York and is a Walt Disney World Coordinator. He also serves as an officer of Silent Butler Catering in Clifton Park, New York. Mr. Strianese is co-chairperson of the Education Committee of the New York State Hospitality and Tourism Association. He is also co-chairperson of the Albany County Convention and Visitors Bureau. He serves as a judge for the NYSH&TA STARS of the Industry and as a judge for New York State Restaurant Association Outstanding employees. Mr. Strianese is a member of the American Culinary Federation (ACF), the Council on Hotel, Restaurant Institutional Education (CHRIE) and the National Restaurant Association (NRA).

Product Details

• Paperback: 420 pages
• Publisher: Delmar Cengage Learning; 3 edition (July 9, 2002)
• Language: English
• ISBN-10: 0766826864
• ISBN-13: 978-0766826861
• Product Dimensions: 9.1 x 7.3 x 0.7 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #891,023 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

4.0 out of 5 stars Dining Room and Banquet Management, February 7, 2009

By 

Linda Haralson (California, USA) - See all my reviews
(REAL NAME)   

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, November 25, 2011

By 

Mreatright - See all my reviews

Amazon Verified Purchase

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 5 people found the following review helpful:

2.0 out of 5 stars Ensure not Insure, February 4, 2009

By 

Boston MA - See all my reviews

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.