CSDL sách
- Dining room and banquet management : 2 rd ed.
- Tác giả: Anthony J. Strianese
- Nhà xuất bản: Delmar publishers - Boston
- Năm xuất bản: 1997
- Số trang:354 p.
- Kích thước:30 cm
- Số đăng ký cá biệt:32258
- Mã Dewey:647.95 068
- Đơn giá:0
- Vị trí lưu trữ:03 Quang Trung
- Ngôn ngữ:English
- Loại tài liệu:Sách Tham Khảo
- Đang rỗi/ Tổng sách:1/1
- Từ khóa:Food service management
- Chủ đề: Food service management
- Chuyên ngành: Khoa Du Lịch
- Tóm tắt: This text is designed to be a manager's guide for successful service. 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 a la carte restaurant, whilst the final part includes how to manage banquets effectively. Multiple examples are given demonstrating correct and incorrect service.
Sách cùng chuyên ngành
Sách cùng chủ đề
- Food & beverage provision
- Dining room and banquet management : 2nd ed.
- Supervisory skill builders for restaurant and foodservice operations : improving employee performance: 3th ed.
- Supervisory skill builders for restaurant and foodservice operations : staffing and scheduling: 3th ed.
- Supervisory skill builders for restaurant and foodservice operations : you as a supervisor: 3th ed.