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Pamela P. Strianese
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‘Printed inthe United States of America
Won BIT IG IS 14 iy \
Foreword vii
Preface xi
Ackoowiedgments xi
The Food Service Industry 1
Covoren
couonen2
Coupes
rarer 4
Coser
The Importance of Serve 2
The Importance of Sanitation and Appearance 32
‘Ses of Service ond Place Settings 56
Proper Guidlines for Service 87
The Spies of Semice 18
Dining Room Management 151
Cnrten 6 Teining the Serie Stoff to Sere the Meal 152
Carter 7 Organising the Dining Room to Accept Guests 195
CCaarten 8 Planning Reservations and Blacking Tables 218
CaaeTeR 9 Managing the Dining Experience 245
Banquet Management 275
Gren 10 The Banquet Busines andthe Bongut Manager 274
GAAP 1 Howto Book Functions 296
(unre 12 The Banquet Event Order 321
Charen 13 Managing the Funcion 331
Appendix 395
Anpendis 408
Glossary 408
Index 418was five years old. My parents were having une oftheir 100-person,
holiday cocktail parties at our house in Ballston Lake, New York.
A ney knew that it wouid ne amusing ta have cei chikren passing
hors oeuvres and drinks. They told my sister and me to smile, into