Image from Coce

The restaurant : from concept to operation / John R. Walker.

By: Material type: TextTextPublisher: Hoboken, New Jersey : Wiley, [2014]Copyright date: ©2014Edition: Seventh editionDescription: xiv, 492 pages ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1118629620
  • 9781118629628
Subject(s): DDC classification:
  • 647.95068 23
LOC classification:
  • TX911.3.M27 W352 2014
Contents:
Introduction -- Restaurants and their owners -- Concept, location, and design -- The menu -- Planning and equipping the kitchen -- Food purchasing -- Bar and beverages -- Operations, budgeting, and control -- Food production and sanitation -- Restaurant leadership and management -- Organization, recruiting, and staffing -- Training and service -- Technology in the restaurant industry -- Restaurant business and marketing plans -- Financing and leasing.
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 647.95068 WAL (Browse shelf(Opens below)) 1 Available A516124B

Includes bibliographical references and index.

Introduction -- Restaurants and their owners -- Concept, location, and design -- The menu -- Planning and equipping the kitchen -- Food purchasing -- Bar and beverages -- Operations, budgeting, and control -- Food production and sanitation -- Restaurant leadership and management -- Organization, recruiting, and staffing -- Training and service -- Technology in the restaurant industry -- Restaurant business and marketing plans -- Financing and leasing.

There are no comments on this title.

to post a comment.

Powered by Koha