Restaurant and Banquet Management: 3rd Edition

Author: Strianese.A.J.
Publisher:
Publish Date: 2005-06-01
Features: The author of Restaurant and Banquet Management (Import Edition, 3rd Edition) has thoroughly revised the 2nd edition of Restaurant and Banquet Management. After carefully reviewing the 2nd edition, the 3rd edition includes additional new content and practical materials, and each chapter summary has been rewritten based on the learning objectives of the chapter. Throughout the book, the author has added a series of small illustrations titled "Sweet and Sour" to help readers solve problems and understand service solutions for restaurants and banquets. A "Manager Interview" column has been added to each chapter, featuring excerpts from managers, executive chefs, or editors of culinary publications sharing their insights on the importance of service from their own experiences. The structure of the 2nd edition was organized according to a typical service process. In the 3rd edition, the author made revisions based on this structure and added a separate section on the service methods and responsibilities of a waiter. Additionally, the historical origins of the concept of "86" are introduced in this edition. Furthermore, new content includes how to use computer programs to place orders step by step, as well as how to open bottles and new information on banquet menus and guest count guarantees. The book is divided into three parts—Culinary Service Industry, Restaurant Management, and Banquet Management—with a total of 13 chapters. The main content includes: the importance of service, the significance of public health and appearance, the styles of service and table setting, proper service guidelines, restaurant organization and reception, banquet operations, and banquet management.