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Dining room and banquet management

"Dining Room and Banquet Management, fourth edition is designed 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. This book includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included."--Jacket
Call no. : 647.95 S916

Từ khóa: Food service management. I. Strianese, Pamela P

18 p ovanketv4 10/03/2023 242 0

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