Higher Education

Dining Room and Banquet Management, 4th Edition

  • Anthony J. Strianese Schenectady County Community College, Schenectady, New York
  • Pamela P. Strianese North Colonie Central Schools, Loudonville, New York
  • ISBN-10: 1418053694  |  ISBN-13: 9781418053697
  • 416 Pages
  • Previous Editions: 2003, 1997, 1990
  • © 2008 | Published
  • College Bookstore Wholesale Price = $194.25



This text is for the introductory course in a hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included. This new edition is updated with a number of new features. The most noteworthy are the “Chefs’ Choice” professional profiles that spotlight noted individuals in the hospitality industry. These profiles cover the essentials in creating and maintaining a successful dining room and banquet operation. Each chapter also has been updated with key words and terms, more thorough objectives, and numerous discussion questions to help students retain the material. And finally, Dining Room and Banquette Management 5E now offers an electronic instructional support CD-ROM that includes PowerPoints, Computerized Test Bank, Instructor’s Manual and Lesson Plans.

Features and Benefits

  • Easy to read material aids in comprehension
  • Hints are placed throughout to promote easier understanding of Service concepts
  • Photos aid the reader to illustrate proper serving techniques

Table of Contents

Chapter 1: The Importance of Service
Chapter 2: The Importance of Sanitation and Appearance
Chapter 3: Styles of service and Place Settings
Chapter 4: Proper Guidelines for Service
Chapter 5: The Styles of Service
Chapter 6: Training the Service Staff to Serve the Meal
Chapter 7: Organizing the Dining Room to Accept Guests
Chapter 8: Planning reservations and Blocking Tables
Chapter 9: Managing the Dining Experience
Chapter 10: The Banquet Business and the Banquet Manager
Chapter 11: How to Book Functions
Chapter 12: The Banquet Functions Sheet
Chapter 13: Managing the Function

What's New

  • Updated professional profiles entitled �Chefs� Choice� featuring noted individuals in the hospitality industry who explain why dining room and banquet service is essential in creating and maintaining a profitable business
  • Each chapter now has key words and terms, more thorough objectives, and throughout the text, there are many more discussion questions that students will have to answer, aiding in retention of the material just read
  • An Instructor CD-ROM including PowerPoints for each chapter, a computerized test bank, Instructor�s Manual and Lesson Plans


All supplements have been updated in coordination with the main title. Select the main title's "About" tab, then select "What's New" for updates specific to title's edition.

For more information about these supplements, or to obtain them, contact your Learning Consultant.

Instructor Supplements

Electronic Classroom Manager  (ISBN-10: 1428337555 | ISBN-13: 9781428337558)

Most Electronic Classroom Manager CD-ROMs include PowerPoint presentations for each core textbook chapter, computerized test bank, Instructor’s Manual, and other text-specific resources.

Instructor's Manual  (ISBN-10: 1418053708 | ISBN-13: 9781418053703)

The instructor’s Manual serves as an instructional resource and provides teaching tips or guidelines, essay questions, answers to review and test questions, key objectives, glossary, appendices and exercises for content reinforcement.

Meet the Author

Author Bio

Anthony J. Strianese

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 P. Strianese

Pamela Strianese has had a varied career in the food service industry. She has been a caterer, catering cook, service person, as well as a bookkeeper for an independent restaurant. In addition, she is a member of the New York State Restaurant Association Educational Foundation's (NYSRAEF) consulting team that provides expertise and advice to owners and operators on how to improve their restaurant's operation and is certified in sanitation practices and has earned the ServSafe certificate from the National Restaurant Association. Pam. Strianese, along with her husband, Anthony Strianese, are co-authors of DINING ROOM AND BANQUET MANAGEMENT 4TH EDITION and MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6TH EDITION published by Delmar Cengage Learning. Pam and Anthony Strianese have conducted seminars at the New York State Restaurant Association show at the Javits Center in New York utilizing their expertise on how to train individuals to give great service at banquets and in the dining room. Seminars on the importance of treating guests importantly have been given to Metropolitan Club Managers Association Members and at Howe Caverns. In addition, they have had opinion articles published in Nation's Restaurant News entitled "To Treat Guests Well, Avoid the Eight Deadly Sins of Service" and "Students Learn Valued Management Skills at ProStart Competition". They have also been judges for the March of Dimes Iron Chef competition. Since 2007, Pam Strianese has been the co-chairperson and a judge at the NYSRAEF ProStart Management competition. She has a Bachelor of Arts Degree from the State University of New York at Fredonia and a Master of Science Degree in Education from the State University of New York at Albany and has been an educator for over thirty years. She has served on numerous committees for curriculum development during her career.