| 000 | 01738cam a2200373 i 4500 | ||
|---|---|---|---|
| 005 | 20230526151249.0 | ||
| 008 | 130613s2014 njua b 001 0 eng d | ||
| 010 | _a 2013018940 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a1118629620 _qhardback |
||
| 020 |
_a9781118629628 _qhardback |
||
| 035 | _a(ATU)b13402195 | ||
| 035 | _a(OCoLC)848267401 | ||
| 040 |
_aDLC _beng _erda _cDLC _dYDX _dOCLCO _dUKMGB _dYDXCP _dVVX _dCDX _dOCLCF _dATU |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.M27 _bW352 2014 |
| 082 | 0 | 0 |
_a647.95068 _223 |
| 100 | 1 |
_aWalker, John R., _d1944- _eauthor. _9421470 |
|
| 245 | 1 | 4 |
_aThe restaurant : _bfrom concept to operation / _cJohn R. Walker. |
| 250 | _aSeventh edition. | ||
| 264 | 1 |
_aHoboken, New Jersey : _bWiley, _c[2014] |
|
| 264 | 4 | _c©2014 | |
| 300 |
_axiv, 492 pages ; _c25 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aIntroduction -- 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. | |
| 650 | 0 |
_aRestaurant management. _9323381 |
|
| 907 |
_a.b13402195 _b11-07-17 _c28-10-15 |
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| 998 |
_ab _ac _b06-04-16 _cm _da _feng _gnju _h4 |
||
| 945 |
_a647.95068 WAL _g1 _iA516124B _j0 _lcmain _o- _p$119.28 _q- _r- _s- _t0 _u6 _v0 _w0 _x2 _y.i13374825 _z29-10-15 |
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| 942 | _cB | ||
| 999 |
_c1266865 _d1266865 |
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