CSDL sách
001
000006678
003
LDTU
041
$aeng
082
$a647.95 068
100
$aStrianese, Anthony J. $etác giả
245
$aDining room and banquet management $cAnthony J. Strianese
250
$a2 rd
260
$aBoston $bDelmar publishers $c1997
300
$a354 p. $c30 cm
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
$aFood service management
852
$a209 Phan Thanh $bNgoại văn
911
Trần Thị Hậu
927
Mua
928
32258
Sách 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.