Restaurant Service and Banquet Operations

Author: (USA) ANTHONY J. STRIANESI, (USA) PAMELAP S. STRIANESI
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 banquet and à la carte guests. Each semester, the Banquet and Casa Loma à la carte restaurant are bustling, with guests eager to personally taste the top-notch food and experience the exceptional service. It is this outstanding service that has set the restaurant and banquet department apart. Customers are exceptionally loyal to Casa Loma, 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. 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 understanding 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 food service operations. We are confident 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 excellent service. On your career development ladder, this book will be an invaluable tool.