The restaurant : from concept to operation / John R. Walker and Donald E. Lundberg.
Material type:
TextPublisher: Hoboken, N.J. : Wiley, c2005Edition: Fourth editionDescription: xvii, 414 pages : illustration ; 25 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0471450286 [paperback]Subject(s): Restaurant managementDDC classification: | Item type | Current location | Call number | Status | Date due | Barcode |
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Reserved (Main) | 647.95068 W15 2005 (Browse shelf) | Available | 3UCBL000021140 |
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| 647.95068 Oj7 1999 Practical food & beverage cost control / | 647.95068 Oj7 1999 Practical food & beverage cost control / | 647.95068 Oj7 1999 Practical food & beverage cost control / | 647.95068 W15 2005 The restaurant : | 647.95068 W52 2001 West and Wood's introduction to foodservice / | 649.33 W89 1979 Breastfeeding / | 650.076; H27 2013 McGraw-Hill's GMAT / |
Includes bibliographical references and index.
Contents: Chapter 1 Introduction -- Chapter 2 Kinds and characteristics of restaurants and their owners -- Chapter 3 Concepts, location, and design -- Chapter 4 Restaurant business and marketing plans -- Chapter 5 Financing and leasing -- Chapter 6 Legal and tax matters -- Chapter 7 The menu -- Chapter 8 Bar and beverages -- Chapter 9 Food purchasing -- Chapter 10 planning and equipping the kitchen -- Chapter 11 Restaurant operations and control -- Chapter 12 Organization, recruiting, and staffing -- Chapter 13 Employee training and development -- Chapter 14 Service and customer relations -- Chapter 15 Restaurant technology.
HRM
English
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