Dining Room and Banquet Management, 3/e

　　If you are responsible for the efficient and profitable operation of a dining room or banquet facility, this revised manual is a handy reference and training resource to help you meet your goals. For service training programs in organizations providing banquet and/or dining room services, this is a thorough and clearly presented manual on the finer points of outstanding service, the distinguishing factor toward creating and maintaining a profitable business. The manager who trains his or her staff using this manual and the techniques presented here will provide excellent service to their guests. New diagrams concerning table and station assignments have been added to this new edition. Also included are step-by-step instructions on how to serve a typical meal with an individual server and how to enter orders and close out checks using a MICROS Point of Sale Computer System. 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. Your staff will learn confidence and skills that will serve them well as they serve your guests professionally and efficiently.

Foreword
Preface
Acknowledgments

PART 1 The Food Service Industry
Chapter 1 The Importance of Service
Chapter 2 The Importance of Sanitation and Appearance
Chapter 3 Styles of Service and Place Settings
Chapter 4 Proper Guidelines for Service
Chapter 5 The Style of Service

PART 2 Dining Room Management
Chapter 6 Training the Service Staff to Serve the Meal
Chapter 7 Organizing the Dining Room to Accept Guests
Chapter 8 Planning Reservations and Blocking Tables
Chapter 9 Managing the Dining Experience

PART 3 Banquet Management
Chapter 10 The Banquet Business and the Banquet Manager
Chapter 11 How to Book Functions
Chapter 12 The Banquet Function Sheet
Chapter 13 Managing the Function

Appendix Eight Napkin Folds
Glossary
Index