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Powell's Q&A | September 3, 2014

Emily St. John Mandel: IMG Powell’s Q&A: Emily St. John Mandel



Describe your latest book. My new novel is called Station Eleven. It's about a traveling Shakespearean theatre company in a post-apocalyptic North... Continue »
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    Station Eleven

    Emily St. John Mandel 9780385353304

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Restaurant : From Concept To Operation-package (5TH 08 - Old Edition)

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Restaurant : From Concept To Operation-package (5TH 08 - Old Edition) Cover

 

Synopses & Reviews

Please note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.

Publisher Comments:

Comprehensively covers opening and running a restaurant-revised and updated

A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.

The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plansA new chapter on food production and sanitationGreater emphasis on restaurant business plans, including new exercisesNew Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4New coverage of restaurant concepts and use of technology in restaurantsExpanded sections on back-of-the-house and control contents; franchising; and leasing and insurance

This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.

Product Details

ISBN:
9780470167724
Subtitle:
From Concept to Operation, 5th Edition + The Restaurant: From Concept to Operation SG, 5th Edition SET
Author:
Walker, John R.
Publisher:
Wiley
Subject:
Food Industry & Science
Subject:
Restaurant & Food Service Management
Copyright:
Publication Date:
20070921
Binding:
Hardback
Dimensions:
280.5 x 212.5 x 37 mm 49.6 oz

Related Subjects

Business » General
Business » Management
Business » Writing
Reference » Science Reference » Technology

Restaurant : From Concept To Operation-package (5TH 08 - Old Edition) Used Hardcover
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$67.00 In Stock
Product details pages John Wiley & Sons, Inc. - English 9780470167724 Reviews:
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