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  5. F&B Module 16: Dining Room Operations: Service Styles & Organization

F&B Module 16: Dining Room Operations: Service Styles & Organization, 1st edition

  • Peter Szende

Published by Pearson (November 21st 2012) - Copyright © 2013

1st edition

F&B Module 16: Dining Room Operations: Service Styles & Organization

ISBN-13: 9780132803083

Includes: Unassigned

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What's included

  • Unassigned

Overview

Hospitality Management Learning Modules is a series of concise and self-contained modules written by experts in the hospitality industry. They are designed with both students and instructors in mind. These modules can be used as stand-alone documents or combined to form a custom instructional packet tailored to fit the unique needs of the instructor and course curriculum. Due to the consistent and streamlined format, most modules can be covered in one or two 90-minute class periods.

 

About this module:

 

By using the appropriate service style and choosing the right organizational structure, restaurants may gain competitive advantage on the market. Managers should develop reservation and seating policies in such a way that table utilization is maximized while keeping guests continuously satisfied.

 

This module is part of the "Food and Beverage Management" curriculum, which is built around nine clusters:

  • Introduction
  • Special Segments and Operations
  • Responsible Food Service
  • Marketing and Entrepreneurship
  • Menu Planning
  • Facility Planning
  • Service Procedures
  • Process and Revenue Management
  • F&B Control Procedures

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