The Restaurant: From Concept to Operation

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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 concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept.

Statement of Responsibility

Author(s)

Walker, John R - Personal Name

Edition

7th

Call Number

647.95068 Wal t

ISBN/ISSN

9781118629628

Subject(s)

Restaurant Management

Classification

647.95068

Series Title

GMD

Text

Language

English

Publisher

Wiley

Publishing Year

2014

Publishing Place

New Jersey

Collation

492p

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