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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. ALSO AVAILABLE INSTRUCTOR SUPPLEMENTS CALL CUSTOMER SUPPORT TO ORDER Instructor's Guide, ISBN: 0-8273-7567-0
About the Author
Anthony Strianese is the Chairperson for the Hotel Culinary Arts and Tourism Department at Schenectady County Community College.
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. ALSO AVAILABLE INSTRUCTOR SUPPLEMENTS CALL CUSTOMER SUPPORT TO ORDER Instructor's Guide, ISBN: 0-8273-7567-0
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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