The Restaurant: From Concept to Operation, Student Study Guide; John R. Walker; 2014

The Restaurant: From Concept to Operation, Student Study Guide Upplaga 1

av John R. Walker
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.
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.
Upplaga: 1a upplagan
Utgiven: 2014
ISBN: 9781118629604
Förlag: John Wiley & Sons
Format: Häftad
Språk: Engelska
Sidor: 208 st
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.
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.
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Om The Restaurant: From Concept to Operation, Student Study Guide (2014)

I augusti 2014 släpptes boken The Restaurant: From Concept to Operation, Student Study Guide skriven av John R. Walker. Det är den 1a upplagan av kursboken. Den är skriven på engelska och består av 208 sidor djupgående information. Förlaget bakom boken är John Wiley & Sons som har sitt säte i Hoboken.

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