THE RESTAURANT From Concept to Operation
For the prospective restaurateur, this basic text provides perspective, direction, and a comprehensive overview of restaurant operations and their requirements. Discusses selecting a location, developing menus, hiring and training staff, and daily management concerns. Includes end-of-chapter questio...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York
Wiley
1985
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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The restaurant from concept to operation