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: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York
Wiley
1985
|
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 008 | 220628t1985 -US a 001 eng D | ||
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| 041 | 0 | # | |a eng |
| 090 | # | # | |a TX945 |b .L83 1985 |
| 100 | 1 | # | |a Lundberg, Donald E. |e author |
| 245 | 1 | 4 | |a THE RESTAURANT |b From Concept to Operation |c Donald E. Lundberg |
| 264 | # | 1 | |a New York |b Wiley |c 1985 |
| 264 | # | 4 | |c ©1985 |
| 300 | # | # | |a x, 308 pages |b illustrations |c 24 cm. |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Includes bibliographies and index. |
| 520 | # | # | |a 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 questions. |
| 526 | 0 | # | |a HTC610 |b HM222 |5 HM |
| 526 | 0 | # | |a Food Retailing Management & Technology |b Ijazah Sarjana Muda Sains (Kepujian) Pengurusan Perkhidmatan Makanan |5 Fakulti Pengurusan Hotel dan Pelancongan |
| 650 | # | 0 | |a Restaurants |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=063327 |
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The restaurant from concept to operation