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Inside these pages, the authors emphasize service aspects that will distinguish an outstanding guest experience and a successful food service operation. Newly revised and updated, this text includes a history of dining room and banquet service and includes not only the "hows" of proper techniques in service, but also the "whys". Also presented here are concepts of proper sanitation, how to merchandise, how to take and place food and beverage orders and pick up food as well as proper serving and clearing of guests` meals. Information about reservations, priority seating, and reservations systems has been updated as well. New techniques such as how to set guarantees for an event, the use of grazing stations and combination meal plates (vs. offering selections) are detailed in a section dedicated to banquet management. Students will learn confidence and skills that will serve them well as they serve their guests professionally and efficiently. This edition also features new quotes from notable chefs and managers make the text more relevant and interesting to the students. The concepts are presented in a thorough and clear manner with improved pedagogical features including clearly stated objectives that are reviewed in chapter summaries and illustrative stories. The instructor manual has been expanded as well.Key Features:An expanded discussion of sanitationUpdated scenarios and case studiesAdditional illustrations and photographs. Author Biography: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.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. Expanded content on major national chain restaurants.
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