Dining Room and Banquet Management
Author: Anthony J Strianes
For service training programs in organizations providing banquet and/or dining room services, this is a thorough and clearly presented manual on the finer points of outstanding service, the distinguishing factor toward creating and maintaining a profitable business. The manager who trains his or her staff using this manual and the techniques presented here will provide excellent service to their guests. This is a valuable reference tool to keep on hand. New diagrams concerning table and station assignments have been added to this new edition. Also included are step-by-step instructions on how to serve a typical meal with an individual server and how to enter orders and close out checks using a MICROS Point of Sale Computer System. Information about reservations, priority seating, and reservations systems has been updated as well. New techniques such as how to set guarantees for an event, the use of grazing stations and combination meal plates (vs. offering selections) are detailed in a section dedicated to banquet management. Trainees will learn confidence and skills that will serve them well as they serve their guests professionally and efficiently.
Booknews
This third edition of the text includes a history of dining room and banquet service and more explanations of the rationales behind various service techniques, as well as expanded discussion of sanitation. There is new material on setting guarantees for an event, wine and wine service, and the use of grazing stations and combination meal plates. This edition also features new quotes from notable chefs and managers. Improved pedagogical features include objectives and chapter summaries, plus updated scenarios and case studies. B&w photos on almost every page illustrate correct and incorrect techniques. Annotation c. Book News, Inc., Portland, OR (booknews.com)
New interesting textbook: Labor Relations or The Faith of George W Bush
Michael Jackson's Bar and Cocktail Companion
Author: Michael Jackson
World-renowned spirits and beer authority Michael Jackson provides the quintessential recipes for more than 250 cocktails, from the Aberdeen Angus to the Zombie, from the perfect Manhattan to the classic Pina Colada. Jackson describes the content, origin, and character of each drink and its ingredients, as well as the best way to serve it. With complete descriptions of bartending equipment and its uses, it’s the barside companion every cocktail aficionado needs. Michael Jackson’s award-winning drink books have sold more than 2 million copies and have established him as the world’s foremost expert on beer and whisky.
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