- The Restaurant : from concept to operation
- Tác giả: John R. Walker
- Nhà xuất bản: John Wiley and Sons - New Jersey
- Năm xuất bản: 2011
- Số trang:576 p.
- Kích thước:25 cm
- Số đăng ký cá biệt:30575
- ISBN:9780470626436
- Mã Dewey:647.95 068
- Đơn giá:0
- Vị trí lưu trữ:03 Quang Trung
- Ngôn ngữ:English
- Loại tài liệu:Giáo trình
- Đang rỗi/ Tổng sách:1/1
- Từ khóa:Restaurant management
- Chủ đề: Restaurant management
- Chuyên ngành: Khoa Du Lịch
- Tóm tắt:
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.
Sách cùng 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: 6th ed.
- 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.