Articoli correlati a The Restaurant: From Concept To Operation
Used in the National Restaurant Associations Pro Mgmt. certificate program, this Fourth Edition covers all areas related to developing, starting, and running a restaurant. It addresses such topics as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept.
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L'autore:
John R. Walker is Marshall Professor and Director of Hotel, Restaurant, and Tourism Management Programs at Alliant International University. He has 21 years of academic experience at colleges and universities in the U.S. and Canada, as well as 15 years of experience in the hotel, restaurant, and tourism industry.
Product Description:
Book by Walker John R Lundberg Donald E
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreJohn Wiley & Sons Inc
- Data di pubblicazione2004
- ISBN 10 0471708674
- ISBN 13 9780471708674
- RilegaturaCopertina flessibile
- Numero di pagine86
- Valutazione libreria
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The Restaurant, Student Workbook: From Concept to Operation
Editore:
Wiley
(2004)
ISBN 10: 0471708674
ISBN 13: 9780471708674
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Valutazione libreria
Descrizione libro Condizione: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Codice articolo Z1-EE-037-00049
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EUR 9,18
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