Dining Room and Banquet Management

ForwardPrefaceAcknowledgmentsChapter 1: The Importance of ServiceChapter 2: The Importance of Sanitation and AppearanceChapter 3: Styles of service and Place SettingsChapter 4: Proper Guidelines for ServiceChapter 5: The Styles of ServiceChapter 6: Training the Service Staff to Serve the MealChapter 7: Organizing the Dining Room to Accept GuestsChapter 8: Planning reservations and Blocking TablesChapter 9: Managing the Dining ExperienceChapter 10: The Banquet Business and the Banquet ManagerChapter 11: How to Book FunctionsChapter 12: The Banquet Functions SheetChapter 13: Managing the FunctionAppendixGlossaryBibliographyIndex

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 1974 specializing in teaching Mathematics for the Culinary Profession, Food and Beverage Control, Dining Room Management, Banquet Management, Wines of the World and Hospitality Management courses. Professor Strianese is a Certified Culinary Educator with the American Culinary Federation (ACF). From 1991 to 2009, Mr. Strianese was the chairperson of the SCCC Department of Hotel, Culinary Arts and Tourism. During his tenure, SCCC s culinary arts program received the maximum accreditation (three times) from the ACF s Education Foundation Accrediting Commission (ACFEFAC). He is a recipient of the State University of New York Chancellor s Award for Excellence in Administrative Services. He has been a banquet manager, food and beverage controller, and a caterer. He represents the Saint Augustine, Florida-based ACFEFAC, conducting site visits to verify that institutions meet ACFEFAC accreditation standards. As a member of the New York State Restaurant Association Educational Foundation (NYSRAEF) he is a part of a consulting team that provides advice to owners and operators on how to improve their restaurant s operation. Since 2006, Professor Strianese has been the chief judge for the NYSRAEF ProStart Management competition. He serves as the Treasurer/Secretary of the NYSRAEF Board of Directors. He is also on the Board of the Directors of the New York State Hospitality & Tourism Association, and was Chairperson of the Albany County Convention and Visitors Bureau (ACCVB). Professor Strianese instituted and has been the coordinator for the Walt Disney World College program at SCCC since 1983. He served a two year term as a member of the original Disney College Program National Advisory Board. Pamela Strianese has had a varied career in the food service industry. She has been a caterer, catering cook,