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.
About The Author:
Anthony J. Strianese is a professor for and chairperson of the Department of Hotel, Culinary Arts and Tourism at Schenectady County Community College in Schenectady, New York. In 1998, he was presented with the State University of New York Chancellor's Award for Excellence in Administrative Services. Mr. Strianese holds a Master of Science degree in Educational Psychology from the College of Saint Rose in Albany, New York and a Bachelor of Science degree in Business Administration from Bryant College in Smithfield, Rhode Island. Mr. Strianese is a Certified Culinary Educator (CCE) and is a national evaluator for the American Culinary Federation Educational Institute. He is Food and Beverage Controller at the Downtowner Motor Inn in Albany, New York, Banquet Manager at the DeWitt Clinton Hotel in Albany, New York and is a Walt Disney World Coordinator. He also serves as an officer of Silent Butler Catering in Clifton Park, New York. Mr. Strianese is co-chairperson of the Education Committee of the New York State Hospitality and Tourism Association. He is also co-chairperson of the Albany County Convention and Visitors Bureau. He serves as a judge for the NYSH&TA STARS of the Industry and as a judge for New York State Restaurant Association Outstanding employees. Mr. Strianese is a member of the American Culinary Federation (ACF), the Council on Hotel, Restaurant Institutional Education (CHRIE) and the National Restaurant Association (NRA).Pamela P. Strianese is a teacher for North Colonie Central Schools in Loudonville, New York. She holds a Master of Science in Education from the State University of New York at Albany and a Bachelor of Arts in Education from the State University of New York at Fredonia. She has served on numerous committees for curriculum development. Ms. Strianese is the former treasurer of Silent Butler Catering in Clifton Park, New York, former catering assistant of Selma's Catering in Schenectady, New York and former bookkeeper for Union Coach House Restaurant in Saratoga, New York. She is a member of the Albany Area Reading Council.
|Book:||Dining Room And Banquet Management|
|Author:||Anthony J. Strianese Pamela P. Strianese|
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