Part 1Food Service Industry 1 -- Chapter 1 Importance of Service 2 -- Chapter 2 Importance of Sanitation and Appearance 28 -- Chapter 3 Styles of Service and Place Settings 51 -- Chapter 4 Proper Guidelines for Service 81 -- Chapter 5 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 Banquet Business and the Banquet Manager 262 -- Chapter 11 How to Book Functions 284 -- Chapter 12 Banquet Function Sheet 308 -- Chapter 13 Managing the Function 339 -- Appendix Eight Napkin Folds 383.