Cases and Materials on Corporations or Dining Room and Banquet Management

Cases and Materials on Corporations

Author: Jesse H Choper

The new edition of this rich and challenging casebook continues to provide a matchless examination of corporate law while incorporating important recent developments. Long recognized for the impeccable scholarship of its authors and the thorough development of its topics, CASES AND MATERIALS ON CORPORATIONS sets a strong foundation for understanding the structure, functions, and responsibilities of corporations and other business organizations.

To facilitate effective teaching and learning, CASES AND MATERIALS ON CORPORATIONS, Fifth Edition, encourages effective teaching and learning with:

—the insight of a venerated author team

—an exceptionally noteworthy introductory chapter, which sets out the defining characteristics of a corporation: limited liability, perpetual existence, free transferability, and centralized management

—detailed and wide—ranging coverage, allowing instructors to delve into topics with as much depth as they wish

—a logical thematic framework, emphasizing the corporation's responsibilities to society as well as to its own constituents and investors

—an excellent section on corporate finance

—careful use of notes, excerpted commentary, problems, questions, edited cases, and statutory material to reinforce important concepts in the text

x09

What's new in the Fifth Edition?

—Extensive treatment of limited liability companies and limited liability partnerships.

—New developments in insider trading.

—Material on the impact of outside directors on corporate performance.

—Complete revision of the treatment of indemnification, now including Mayer v. Executive Telecard andRidder v. Cityfed.

—A new section on the Private Securities Litigation Reform Act.

Of all the available materials for courses in Corporations or Business Associations, only CASES AND MATERIALS ON CORPORATIONS, Fifth Edition, delivers timely, complete, and authoritative coverage in a flexible format that is easily adapted to your class length and teaching method.

Look this: Management or The Broadcast Century and Beyond

Dining Room and Banquet Management

Author: Anthony J Strianes

For service training programs in organizations providing banquet and/or dining room services, this is a thorough and clearly presented manual on the finer points of outstanding service, the distinguishing factor toward creating and maintaining a profitable business. The manager who trains his or her staff using this manual and the techniques presented here will provide excellent service to their guests. This is a valuable reference tool to keep on hand. New diagrams concerning table and station assignments have been added to this new edition. Also included are step-by-step instructions on how to serve a typical meal with an individual server and how to enter orders and close out checks using a MICROS Point of Sale Computer System. Information about reservations, priority seating, and reservations systems has been updated as well. New techniques such as how to set guarantees for an event, the use of grazing stations and combination meal plates (vs. offering selections) are detailed in a section dedicated to banquet management. Trainees will learn confidence and skills that will serve them well as they serve their guests professionally and efficiently.

Booknews

This third edition of the text includes a history of dining room and banquet service and more explanations of the rationales behind various service techniques, as well as expanded discussion of sanitation. There is new material on setting guarantees for an event, wine and wine service, and the use of grazing stations and combination meal plates. This edition also features new quotes from notable chefs and managers. Improved pedagogical features include objectives and chapter summaries, plus updated scenarios and case studies. B&w photos on almost every page illustrate correct and incorrect techniques. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

	Foreword	vii
	Preface	xi
	Acknowledgments	xvii
Part 1	The Food Service Industry	1
Chapter 1	The Importance of Service	2
Chapter 2	The Importance of Sanitation and Appearance	28
Chapter 3	Styles of Service and Place Settings	51
Chapter 4	Proper Guidelines for Service	81
Chapter 5	The Styles of Service	112
Part 2	Dining Room Management	143
Chapter 6	Training the Service Staff to Serve the Meal	144
Chapter 7	Organizing the Dining Room to Accept Guests	185
Chapter 8	Planning Reservations and Blocking Tables	207
Chapter 9	Managing the Dining Experience	232
Part 3	Banquet Management	261
Chapter 10	The Banquet Business and the Banquet Manager	262
Chapter 11	How to Book Functions	284
Chapter 12	The Banquet Function Sheet	308
Chapter 13	Managing the Function	339
Appendix	Eight Napkin Folds	383
	Glossary	391
	Index	401