Study Guide to accompany The Restaurant
From Concept to Operation
Seiten
2014
|
7th edition
John Wiley & Sons Inc (Verlag)
978-1-118-62960-4 (ISBN)
John Wiley & Sons Inc (Verlag)
978-1-118-62960-4 (ISBN)
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The essential resource for understanding the concepts outlined in The Restaurant
Study Guide to accompany The Restaurant: From Concept to Operation, 7th Edition offers a helpful resource for understanding everything about the business from the initial idea to the grand opening.
The essential resource for understanding the concepts outlined in The Restaurant
Study Guide to accompany The Restaurant: From Concept to Operation, 7th Edition offers a helpful resource for understanding everything about the business from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This reviews topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. The Study Guide offers a one-stop resource to the restaurant business. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Study Guide to accompany The Restaurant: From Concept to Operation, 7th Edition offers a helpful resource for understanding everything about the business from the initial idea to the grand opening.
The essential resource for understanding the concepts outlined in The Restaurant
Study Guide to accompany The Restaurant: From Concept to Operation, 7th Edition offers a helpful resource for understanding everything about the business from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This reviews topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. The Study Guide offers a one-stop resource to the restaurant business. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
| Erscheint lt. Verlag | 21.7.2014 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 211 x 277 mm |
| Gewicht | 445 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-118-62960-4 / 1118629604 |
| ISBN-13 | 978-1-118-62960-4 / 9781118629604 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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