The restaurant : from concept to operation / John R. Walker, DBA, CHA, FMP, McKibbon Professor of Hotel and Restaurant Management, and Fulbright Senior Specialist, University of South Florida.

By:

Walker, John R, 1944- [author.]

Material type: Text

TextPublisher: Hoboken : Wiley, 2022Edition: Ninth editionDescription: pages cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781119762164

Subject(s):

Restaurant management

Additional physical formats: Online version:: RestaurantDDC classification:

647.95068 WAL 2022 23

LOC classification:

TX911.3.M27 W352 2022

Summary: "The Restaurant: From Concept to Operation, 9th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business"-- Provided by publisher.

List(s) this item appears in: New Book 2022

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Status	Date due	Barcode	Item holds	Course reserves
Open Collection	FIRST CITY UNIVERSITY COLLEGE	FIRST CITY UNIVERSITY COLLEGE	Open Collection	FCUC Library	647.95068 WAL 2022 (Browse shelf(Opens below))	Available		00024982		BBA (Hons) Hospitality Management

Total holds: 0

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Includes index.

"The Restaurant: From Concept to Operation, 9th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business"-- Provided by publisher.