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Sinopsis
Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
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Reseña del editor
Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialJohn Wiley & Sons Ltd
- Año de publicación2012
- ISBN 10 0470930454
- ISBN 13 9780470930458
- EncuadernaciónTapa blanda
- IdiomaInglés
- Número de páginas228
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"The Restaurant, Study Guide: From Concept to Operation"
Librería: Hawking Books, Edgewood, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Acceptable. **Has crinkling and staining** Meets the acceptable condition guidelines. Has wear. Five star seller - Buy with confidence! Nº de ref. del artículo: X0470930454X4
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The Restaurant, Study Guide: From Concept to Operation
Librería: dsmbooks, Liverpool, Reino Unido
Calificación del vendedor: 4 de 5 estrellas
Paperback. Condición: New. New. book. Nº de ref. del artículo: D7S9-1-M-0470930454-6
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