Study Guide to accompany The Restaurant
From Concept to Operation
Seiten
2013
|
7th Edition
John Wiley & Sons Inc (Verlag)
978-1-118-62960-4 (ISBN)
John Wiley & Sons Inc (Verlag)
978-1-118-62960-4 (ISBN)
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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.
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.
| Erscheint lt. Verlag | 21.7.2014 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 217 x 279 mm |
| Gewicht | 476 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-118-62960-4 / 1118629604 |
| ISBN-13 | 978-1-118-62960-4 / 9781118629604 |
| Zustand | Neuware |
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