Walker, John R. <br/><br/>
The restaurant :  from concept to operation / 
John R. Walker 
 - Fifth Edition 
 - New Jersey :  John Wiley & Son, Inc.,  c2008 
 - x, 493 pages :  illustrations ;  24 cm. 
<br/><br/>Includes index. 
<br/><br/>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 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780471740575 
<br/><br/><label>Subjects--Topical Terms: </label><br/>RESTAURANT MANAGEMENT
<br/><br/><label>LC Class. No.: </label>TX 911.3.M27 .W35 2008