CSDL sách
001
000007480
003
LDTU
020
$a9780470626436
041
$aeng
082
$a647.95068
100
$aWalker, John R. $etác giả
245
$aThe restaurant $bFrom concept to operation $cJohn R. Walker
250
$a6th ed.
260
$aUnited States of America $bJohn Wiley $c2011
300
$a557 p. $c24 cm.
520
$aEach 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.
650
$aRestaurant management
653
$aRestaurant management
852
$a7/25 Quang Trung $bNgoại văn
911
Trần Thị Hậu
927
Mua
928
32320
Sách Chuyên ngành
Sách cùng chủ đề
- 200 hotel and restaurant management training tutorials : practical training manual for hoteliers and hospitality management students
- The restaurant manager's handbook : how to set up, operate, and Manage a financially successful food service operation with companion CD-ROM: 4th ed.
- The Restaurant : from concept to operation
- Supervisory skill builders for restaurant and foodservice operations : improving employee performance: 3th ed.
- Supervisory skill builders for restaurant and foodservice operations : staffing and scheduling: 3th ed.