Dining Room and Banquet Management

Designed to be a manager's guide for successful service, this text covers such areas as the history, importance and proper guidelines of service along with the appearance and sanitation of the restaurant and its staff. Multiple examples are given demonstrating correct and incorrect service.

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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.