The restaurant : from concept to operation / John R. Walker.
Material type:
TextPublisher: Hoboken : Wiley, 2008Edition: Fifth editionDescription: xvii, 414 pages : illustrations ; 25 cmISBN: 978471740575 (hardback)Subject(s): Restaurant managementLOC classification: TX 911.3.M27 | W35 2008Summary: "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.
| Item type | Current location | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
Book
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Cavite State University - CCAT Campus | Book | GCS | CIR TX 911.3.M27 W35 2008 (Browse shelf) | 1 | Available | R0009124 |
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.
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