9781118629604-1118629604-Study Guide to accompany The Restaurant: From Concept to Operation

Study Guide to accompany The Restaurant: From Concept to Operation

ISBN-13: 9781118629604
ISBN-10: 1118629604
Edition: 7
Author: John R. Walker
Publication date: 2013
Publisher: Wiley
Format: Paperback 186 pages
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Book details

ISBN-13: 9781118629604
ISBN-10: 1118629604
Edition: 7
Author: John R. Walker
Publication date: 2013
Publisher: Wiley
Format: Paperback 186 pages

Summary

Study Guide to accompany The Restaurant: From Concept to Operation (ISBN-13: 9781118629604 and ISBN-10: 1118629604), written by authors John R. Walker, was published by Wiley in 2013. With an overall rating of 3.9 stars, it's a notable title among other Hospitality, Travel & Tourism (Industries) books. You can easily purchase or rent Study Guide to accompany The Restaurant: From Concept to Operation (Paperback) from BooksRun, along with many other new and used Hospitality, Travel & Tourism books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.3.

Description

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.

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