The restaurant
Subtitle: from concept to operation
By: John R. Walker and Donald E. Lundberg
Contributors: Lundberg, Donald E.
Edition: 4th ed.
Publisher: Wiley
Published: 2005
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 414
ISBN-13: 9780471450283
Subjects: Restaurant management; Gestion; Restaurants
Description: "This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success." "As part of the National Restaurant Association Educational Foundation's ProMgmt. Certificate Program, 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."--BOOK JACKET.
Notes: Includes bibliographical references and index.