The restaurant
from concept to operation
Edición de la obra The restaurant
| Autor | Walker, John R. |
|---|---|
| Editorial | Wiley |
| Fecha de publicación | 2005 |
| Lugar | Hoboken, N.J |
| Idioma | inglés |
| Páginas | 414 |
| ISBN-13 | 9780471450283 |
| ISBN-10 | 0471450286 |
| OCLC | 54350154 |
| LCCN | 2004041193 |
| Número de Cutter | W181r |
"This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success." "As part of the National Restaurant Association Educational Foundation's ProMgmt. Certificate Program, 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."--BOOK JACKET.