Walker, John R., 1944- , author.
The restaurant : from concept to operation / John R. Walker. - Fifth edition. - Hoboken : Wiley, 2008. - xvii, 414 pages : illustrations ; 25 cm
Includes index
"This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success ... As part of the National Restaurant Association Educational Foundation's ProMgmt. Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry."--Back cover.
In English text.
978471740575 (hardback)
Restaurant management.
TX 911.3.M27 / W35 2008
The restaurant : from concept to operation / John R. Walker. - Fifth edition. - Hoboken : Wiley, 2008. - xvii, 414 pages : illustrations ; 25 cm
Includes index
"This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success ... As part of the National Restaurant Association Educational Foundation's ProMgmt. Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry."--Back cover.
In English text.
978471740575 (hardback)
Restaurant management.
TX 911.3.M27 / W35 2008