The restaurant : from concept to operation / John R. Walker.
Material type:
TextPublisher: Hoboken, New Jersey : Wiley, [2014]Copyright date: ©2014Edition: Seventh editionDescription: xiv, 492 pages ; 25 cmContent type: - text
- unmediated
- volume
- 1118629620
- 9781118629628
- 647.95068 23
- 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.
| 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 |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
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.
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