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Restaurant : From Concept to Operation by John R. Walker (2013, Trade Paperback)

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STUDY GUIDE TO ACCOMPANY THE RESTAURANT: FROM CONCEPT TO OPERATION By John R. Walker **Mint Condition**.

About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-101118629604

ISBN-139781118629604

eBay Product ID (ePID)164683251

Product Key Features

Number of Pages186 Pages

Publication NameRestaurant : from Concept to Operation

LanguageEnglish

Publication Year2013

SubjectIndustries / Hospitality, Travel & Tourism

TypeStudy Guide

AuthorJohn R. Walker

Subject AreaBusiness & Economics

FormatTrade Paperback

Dimensions

Item Height0.4 in

Item Weight15.7 Oz

Item Length10.9 in

Item Width8.3 in

Additional Product Features

Edition Number7

Intended AudienceCollege Audience

TitleLeadingThe

Dewey Edition22

Dewey Decimal647.95068

Edition DescriptionStudy Guide

SynopsisThe 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., 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.

LC Classification NumberTX911.3.M27W352 2013