The Restaurant, Study Guide: From Concept to Operation From Concept to Operation Study Guide
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- Englisch ausgewählt
Fr. 185.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
Januar 2011
Verlag
John Wiley & Sons IncSeitenzahl
228
Maße (L/B/H)
26.9/21.1/1.5 cm
Gewicht
617 g
Auflage
6. Auflage
Sprache
Englisch
ISBN
978-0-470-93045-8
Restaurant owners will continue to turn to "The Restaurant" because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
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