| 000 | 01042nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094843.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9780471740575 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 911.3.M27 .W35 2008 | ||
| 100 |
_aWalker, John R. _eauthor |
||
| 245 | 4 |
_aThe restaurant : _bfrom concept to operation / _cJohn R. Walker |
|
| 250 | _aFifth Edition | ||
| 260 |
_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2008 |
||
| 300 |
_ax, 493 pages : _billustrations ; _c24 cm. |
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| 504 | _aIncludes index. | ||
| 505 | _aPart 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 | ||
| 520 | _aThis 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. | ||
| 650 | _aRESTAURANT MANAGEMENT | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c4420 _d4420 |
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