Study Guide to accompany The Restaurant: From Concept to Operation (Paperback)John R. Walker (author)
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The essential resource for understanding the concepts outlined in The Restaurant
Study Guide to accompany The Restaurant: From Concept to Operation, 7th Edition offers a helpful resource for understanding everything about the business from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This reviews topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. The Study Guide offers a one-stop resource to the restaurant business. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Publisher: John Wiley & Sons Inc
Number of pages: 186
Weight: 476 g
Dimensions: 279 x 217 x 11 mm
Edition: 7th Edition
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