The restaurant : from concept to operation / John R. Walker

By: Walker, John R [author]Material type: TextTextPublication details: New Jersey : John Wiley & Sons, Inc., c2008Edition: Fifth EditionDescription: x, 493 pages : illustrations ; 24 cmISBN: 9780471740575Subject(s): RESTAURANT MANAGEMENTLOC classification: TX 911.3.M27 .W35 2008
Contents:
Part 1. Restaurants, owners, locations, and concepts -- Part 2. Business plans, financing, and legal and tax matters -- Part 3. Menu, kitchens and purchasing -- Part 4. Restaurant operations and management
Summary: 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.
Item type: Books
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Item type Current library Home library Collection Shelving location Call number Copy number Status Date due Barcode
Books Books LRC - Main
National University - Manila
Hospitality Management General Circulation GC TX 911.3.M27 .W35 2008 (Browse shelf (Opens below)) c.1 Available NULIB000002179

Includes index.

Part 1. Restaurants, owners, locations, and concepts --
Part 2. Business plans, financing, and legal and tax matters --
Part 3. Menu, kitchens and purchasing --
Part 4. Restaurant operations and management

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.

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