Einband gross The Restaurant: From Concept to Operation [With Workbook]

The Restaurant: From Concept to Operation [With Workbook]

von

Walker, John R. , Dr

BuchGebunden

Englisch

Wileyerschienen am02.08.2010

Restaurant owners will continue to turn to "The Restaurant" because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.mehr

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KlappentextRestaurant owners will continue to turn to "The Restaurant" because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

Details

ISBN/GTIN978-0-470-94068-6

ProduktartBuch

EinbandartGebunden

Verlag

Wiley

Erscheinungsjahr2010

Erscheinungsdatum02.08.2010

SpracheEnglisch

MasseBreite 213 mm, Höhe 269 mm, Dicke 48 mm

Gewicht1769 g

Artikel-Nr.12982014