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The restaurant : from concept to operation

by Lundberg Donald E.


For the prospective restaurateur, this basic text provides perspective, direction, and a comprehensive overview of restaurant operations and their requirements. Discusses selecting a location, developing menus, hiring and training staff, and daily management concerns. Includes end-of-chapter questions.

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Book Information

Copyright year 1985
ISBN-13 9780471842279
ISBN-10 0471842273
Class Copyright
Publisher John Wiley & Sons
Subject TRAVEL
File Size 0 MB
Number of Pages 0
Shelf No. DN926