Restaurant Service and Banquet Operations; 3rd Edition

Author: PAMELAP.STRIANESE (USA)
Strianeise, Rongjiang
Publisher:
Publish Date: 2005-10-01
Features: The techniques listed in this book have been adopted by students at Snellville County Community College and used to provide high-quality service to and à la carte guests. During each semester, the banquet department and Casa Ra à la carte restaurant are bustling with business, as guests are eager to taste top-quality food and experience exceptional service. It is this exceptional service that has made the restaurant and banquet department stand out. Customers are exceptionally loyal to Casa Ra, with the 60-seat restaurant often fully booked within 10 minutes. The content of this book is divided into three organic parts to demonstrate the relevance of the topics and the ease of understanding the knowledge. Part I, Food Service, consists of five chapters. Part II, Restaurant Management, consists of four chapters, focusing on the management procedures of restaurants and restaurant service. Part III, Banquet Management, consists of four new chapters, emphasizing how to successfully host a banquet or catering event. The material included in this book provides students with top-tier knowledge of restaurant and banquet service, enhancing their skills and enabling them to apply various practical techniques in their career development. Service skills, along with calculation and culinary arts, are the foundations of successful restaurant operations. We are well aware that readers who use the techniques in this book to train employees and monitor their application in restaurant and banquet service will provide their guests with high-quality service. On your career development ladder, this book will be an invaluable tool.