3 edition of Dining room and banquet management found in the catalog.
Includes bibliographical references and index.
|The Physical Object|
|Pagination||xvi, 103 p. :|
|Number of Pages||76|
nodata File Size: 10MB.
The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. He has been an educator since 1974 specializing in teaching Mathematics for the Culinary Profession, Food and Beverage Control, Dining Room Management, Banquet Management, Wines of the World and Hospitality Management courses.
Comment: Book shows only light signs of previous use. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. 1 or latest Screen Resolution We recommend setting your screen resolution to 1024 x 768 pixels. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. Pamela Strianese has had a varied career in the food service industry. The instructor s Manual serves as an instructional resource and provides teaching tips or guidelines, essay questions, answers to review and test questions, key objectives, glossary, appendices and exercises for content reinforcement.
When using older versions of a browser, users risk running into problems with the course software.
When Reservations Might Be Necessary• Internet Browsers- Google Chrome is highly recommended• All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner.
This manual is designed to properly prepare you to open your restaurant within a required and realistic pre-opening budget, starting with defining your concept and vision.
The material presented in this book represents a thorough coverage of the most essential cost-control categories.