|Statement||Carol A. King.|
|LC Classifications||TX911.3.M27 K56|
|The Physical Object|
|Pagination||154 p. :|
|Number of Pages||154|
|LC Control Number||80015228|
Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs: Technical know-how and knowledge of serving foodAuthor: Carol A. King. Anthony J. Strianese is a professor in the Department of Hotel, Culinary Arts, and Tourism at Schenectady County Community College (SCCC).He has been an educator since specializing in teaching Mathematics for the Culinary Profession, Food and Beverage Control, Dining Room Management, Banquet Management, Wines of the World and Hospitality Cited by: 4. Types of Dining Room Service. Dining Room Organization. Quality Service Standards. Service Staff Behavior and Appearance Standards. Beverage Service Standards. Responsible Beverage Service. Dining Room Operation. Merchandising and Sales Promotion. Meeting the Public. The Basics of Supervision. Motivation and Job Performance. Training. The Employee Handbook. ISBN: OCLC Number: Description: viii, pages: illustrations ; 23 cm: Contents: Types of Dining Room Service --Dining Room Organization --Quality Service Standards --Service Staff Behavior and Appearance Standards --Beverage Service Standards --Responsible Beverage Service --Dining Room Operation - .
From the renowned Culinary Institute of America, At Your Service is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling/5(22). About the Author. Founded in , The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies/5(23). A dining room management program can teach you how to achieve high standards of sanitation, prepare and serve food, operate equipment, plan menus and understand the financial operations of a dining facility. Specific coursework typically includes food preparation, beverage service, nutrition, financial accounting. Plated/Garnished: Either by the station’s chef (called a Chef De Partie) or by the Chef Expeditor who assembles all the plates, table by table at the ‘Window’. Delivered: To the customers in the dining room by the dining room staff to their own station, or in more sophisticated restaurants, by a team of runners.
I was sitting in my dining room the other day when it struck me just how boring the room is. It’s furnished with a table. And chairs. And that’s it. What if — I began to wonder — one was surrounded by shelves and shelves of books in the dining room? Here are some inspiring only would it serve an aesthetic purpose, but a practical one, too. When the room . Professional dining room management. [Carol A King] Home. WorldCat Home About WorldCat Help. Search. Search for Library Items Search for Lists Search for Contacts Search for a Library. Create # Hayden Book Co.\/span> \u00A0\u00A0\u00A0 schema. The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important This text is for the introductory course in a hospitality management program that covers dining room and banquet management/5. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. restaurant while promoting sales Ability to be a good administrator-to organize the work flow and control costs The book carefully details types of dining room service, including French, Russian, American, and buffet service. It.