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9780470140598: Study Guide (The Restaurant: From Concept to Operation)

Sinopsis

This book comprehensively covers opening and running a restaurant - revised and updated. A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, "The Restaurant: From Concept to Operation, Fifth Edition" gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. The topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: increased focus on the independent restaurateur, with greater emphasis on restaurant business plans; a new chapter on food production and sanitation; greater emphasis on restaurant business plans, including new exercises; new profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4; new coverage of restaurant concepts and use of technology in restaurants; and, expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance.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.

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Acerca del autor

JOHN R. WALKER, DBA, CHA, FMP, is the McKibbon Professor of Hotel and Restaurant Management at the School of Hotel and Restaurant Management at the University of South Florida, Sarasota-Manatee.

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  • EditorialJohn Wiley & Sons Ltd
  • Año de publicación2007
  • ISBN 10 0470140593
  • ISBN 13 9780470140598
  • EncuadernaciónTapa blanda
  • IdiomaInglés
  • Número de páginas160
  • Contacto del fabricanteno disponible

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9780470626436: The Restaurant: From Concept to Operation

Edición Destacada

ISBN 10:  0470626437 ISBN 13:  9780470626436
Editorial: John Wiley & Sons Ltd, 2010
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Walker, John R.; Lundberg, Donald E.
Publicado por John Wiley & Sons, 2007
ISBN 10: 0470140593 ISBN 13: 9780470140598
Antiguo o usado Paperback

Librería: ThriftBooks-Atlanta, AUSTELL, GA, Estados Unidos de America

Calificación del vendedor: 5 de 5 estrellas Valoración 5 estrellas, Más información sobre las valoraciones de los vendedores

Paperback. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 0.9. Nº de ref. del artículo: G0470140593I3N00

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Imagen de archivo

Walker, John R.; Lundberg, Donald E.
Publicado por John Wiley & Sons, 2007
ISBN 10: 0470140593 ISBN 13: 9780470140598
Antiguo o usado Paperback

Librería: ThriftBooks-Atlanta, AUSTELL, GA, Estados Unidos de America

Calificación del vendedor: 5 de 5 estrellas Valoración 5 estrellas, Más información sobre las valoraciones de los vendedores

Paperback. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 0.9. Nº de ref. del artículo: G0470140593I4N00

Contactar al vendedor

Comprar usado

EUR 18,70
Convertir moneda
Gastos de envío: EUR 5,92
De Estados Unidos de America a España
Destinos, gastos y plazos de envío

Cantidad disponible: 1 disponibles

Añadir al carrito