Image for The restaurant : from concept to operation

The restaurant : from concept to operation

by Lundberg Donald E.

Synopsis

For the prospective restaurateur, this basic text provides perspective, direction, and a comprehensive overview of restaurant operations and their requirements. Discusses selecting a location, developing menus, hiring and training staff, and daily management concerns. Includes end-of-chapter questions.

Available format(s):

Classic Audio

Log in to read

What's an Audio Format

Book Information

Copyright year 1985
ISBN-13 9780471842279
ISBN-10 0471842273
Class Copyright
Publisher John Wiley & Sons
Subject TRAVEL
File Size 0 MB
Number of Pages 0
Shelf No. DN926