CSDL sách
001
000005746
003
LDTU
020
$a9780827375666
041
$aeng
082
$a647.95
100
$aStrianese, Anthony J.
245
$aDining room and banquet management $cAnthony J. Strianese
250
$a2nd ed.
260
$aBoston $bDelmar Publisher $c1997
300
$a354 p. $bimages $c23 cm
504
$a Index: p.345 - 354
520
$aThis 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.
650
$aFood service management
653
$aDining room
852
$a209 Phan Thanh $bTiếng Anh
911
Nguyễn Thị Hảo
927
Tặng
928
30139
Sách Chuyên ngành
Sách cùng chủ đề
- Dining room and banquet management : 2 rd ed.
- Food & beverage provision
- 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.