This text is 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. The text 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. This new edition is updated
with a number of new features. The most noteworthy are the "Chefs'
Choice" professional profiles that spotlight noted individuals in
the hospitality industry. These profiles cover the essentials in
creating and maintaining a successful dining room and banquet
operation. Each chapter also has been updated with key words and
terms, more thorough objectives, and numerous discussion questions
to help students retain the material. And finally, Dining Room and
Banquette Management 5E now offers an electronic instructional
support CD-ROM that includes PowerPoints, Computerized Test Bank,
Instructor's Manual and Lesson Plans.
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