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Pamela P. Strianese的圖書 |
$ 1881 | Dining Room and Banquet Management, 3/e
作者:Anthony J. Strianese,Pamela P. Strianese 出版社:桂魯 出版日期:2003-01-01 語言:英文 規格:平裝 / 普通級/ 單色印刷 / 初版 博客來 - 餐旅管理 - 來源網頁   看圖書介紹 |
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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
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