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Forward Preface Acknowledgments Chapter 1: The Importance of Service Chapter 2: The Importance of Sanitation and Appearance Chapter 3: Styles of service and Place Settings Chapter 4: Proper Guidelines for Service Chapter 5: The Styles of Service Chapter 6: Training the Service Staff to Serve the Meal Chapter 7: Organizing the Dining Room to Accept Guests Chapter 8: Planning reservations and Blocking Tables Chapter 9: Managing the Dining Experience Chapter 10: The Banquet Business and the Banquet Manager Chapter 11: How to Book Functions Chapter 12: The Banquet Functions Sheet Chapter 13: Managing the Function Appendix Glossary Bibliography Index
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Add Dining Room and Banquet Management, For preliminary courses in Dining Room and Banquet Management courses in Hotel/Restaurant Management programs, this text emphasizes service aspects that will distinguish an outstanding guest experience and a successful food service operation. Newly revise, Dining Room and Banquet Management to the inventory that you are selling on WonderClubX
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Add Dining Room and Banquet Management, For preliminary courses in Dining Room and Banquet Management courses in Hotel/Restaurant Management programs, this text emphasizes service aspects that will distinguish an outstanding guest experience and a successful food service operation. Newly revise, Dining Room and Banquet Management to your collection on WonderClub |