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

By: Material type: TextTextPublication details: New Jersey : John Wiley & Son, Inc., c2008Edition: Fifth EditionDescription: x, 493 pages : illustrations ; 24 cmISBN:
  • 9780471740575
Subject(s): LOC classification:
  • TX 911.3.M27 .W35 2008
Contents:
Part 1. Restaurants, owners, locations, and concepts -- Part 2. Business plans, financing, and legal and tax matters -- Part 3. Menu, kitchens and purchasing -- Part 4. Restaurant operations and management
Summary: 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.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911.3.M27 .W35 2008 (Browse shelf(Opens below)) c.1 Available NULIB000002179

Includes index.

Part 1. Restaurants, owners, locations, and concepts -- Part 2. Business plans, financing, and legal and tax matters -- Part 3. Menu, kitchens and purchasing -- Part 4. Restaurant operations and management

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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