The Restaurant: From Concept to Operation
ISBN-13:
9780471356066
ISBN-10:
0471356069
Edition:
3
Author:
John R. Walker, Donald E. Lundberg
Publication date:
2000
Publisher:
Wiley
Format:
Hardcover
440 pages
FREE US shipping
on ALL non-marketplace orders
Book details
ISBN-13:
9780471356066
ISBN-10:
0471356069
Edition:
3
Author:
John R. Walker, Donald E. Lundberg
Publication date:
2000
Publisher:
Wiley
Format:
Hardcover
440 pages
Summary
The Restaurant: From Concept to Operation (ISBN-13: 9780471356066 and ISBN-10: 0471356069), written by authors
John R. Walker, Donald E. Lundberg, was published by Wiley in 2000.
With an overall rating of 4.1 stars, it's a notable title among other
books. You can easily purchase or rent The Restaurant: From Concept to Operation (Hardcover) from BooksRun,
along with many other new and used
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.43.
Description
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.
We would LOVE it if you could help us and other readers by reviewing the book
{user}
{createdAt}
{truncated_title}
{author_block}
by {truncated_author}
