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THE RESTAURANT FROM CONCEPT TO OPERATION


A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a ``market gap'' to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more.

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B00067647.95068 LUN tPerpus UtamaAvailable
B00251647.94068 LUN tPerpus UtamaAvailable

Detail Information

Series Title
-
Call Number
647.94068 LUN t
Publisher John Wiley & Sons, Incorporated : Canada.,
Collation
-
Language
English
ISBN/ISSN
0471578835
Classification
647.94068
Content Type
-
Media Type
-
Carrier Type
-
Edition
2
Subject(s)
-
Specific Detail Info
-
Statement of Responsibility

Other version/related

TitleEditionLanguage
STREETWISE RESTAURANT MANAGEMENTen
RESTAURANT SERVICE BASICSen
THE ENCYCLOPEDIA OF RESTAURANT TRAININGen
DEVELOPING HOSPITALITY PROPERTIES & FACILITIES (Second Edition)2en
CRM DAN MPR HOTEL (Customer Relationship Management and Marketing Public Relations)id
STREETWISE RESTAURANT MANAGEMENTen



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