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The Restaurant, Study Guide: From Concept to Operation

The Restaurant, Study Guide: From Concept to Operation Cover

 

Synopses & Reviews

Publisher Comments:

Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

Product Details

ISBN:
9780470930458
Subtitle:
From Concept to Operation
Publisher:
Wiley
Author:
Walker, John R.
Subject:
Food Science
Subject:
Food Industry & Science
Subject:
Science Reference-Technology
Subject:
Restaurant & Food Service Management
Subject:
Hospitality, Travel & Tourism
Copyright:
Publication Date:
20110111
Binding:
Paperback
Language:
English
Pages:
228
Dimensions:
279.4 x 215.9 x 11.6 mm 18.08 oz

Related Subjects

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

The Restaurant, Study Guide: From Concept to Operation
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Product details 228 pages John Wiley & Sons - English 9780470930458 Reviews:
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