STUDY GUIDE TO ACCOMPANY THE RESTAURANT From Concept to Operation

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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Bibliographic Details
Main Author: Walker, John R. 1944- (Author)
Format: Book
Language:English
Published: Hoboken, New Jersey John Wiley & Sons 2008
Edition:FIFTH EDITION
Subjects:
Restaurant management > Study guide > Examinations
Restaurant management
Online Access:Click Here to View Status and Holdings.
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