The Restaurant FROM CONCEPT TO OPERATION
The Restaurant: From Concept to Operation, 7th Edition takes the reader 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 includes topics such as staffing, legal and regulatory conc...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Hoboken, New Jersey
Wiley
2014
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| Edition: | Seventh Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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The Restaurant FROM CONCEPT TO OPERATION