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Synopsis
The essential resource for understanding the concepts outlined in The Restaurant
Study Guide to accompany The Restaurant: From Concept to Operation, 7th Edition offers a helpful resource for understanding everything about the business 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 reviews topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. The Study Guide offers a one–stop resource to the restaurant business. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
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The Restaurant : From Concept to Operation
Published by
Wiley & Sons, Incorporated, John, 2013
ISBN 10: 1118629604
ISBN 13: 9781118629604
Used
Softcover
Seller: Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 40029315-6