STUDY GUIDE TO ACCOMPANY THE RESTAURANT From Concept to Operation
A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Hoboken, New Jersey
John Wiley & Sons
2008
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| Edition: | FIFTH EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. |
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| Item Description: | "This study guide is a companion to The restaurant: from concept to operation, fifth edition"--P. v |
| Physical Description: | v, 148 pages 28 cm |
| ISBN: | 9780470140598 0470140593 |
The restaurant from concept to operation student workbook