Restaurant
From Concept to Operation
Published on 18. January 1985
Book
Hardback
308 pages
978-0-471-84227-9 (ISBN)
More details
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Illustrations
illustrations, index
Dimensions
Height: 60 mm
Width: 35 mm
Weight
652 gr
ISBN-13
978-0-471-84227-9 (9780471842279)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
Concept Development. Concept and Location. Menu Development. Projecting Sales and Costs. Financing and Leasing. Legal and Tax Matters. Defining Jobs and Organizing the Restaurant. Staffing the Restaurant. Employee Training and Development. Equipping the Kitchen. Marketing the Restaurant. Managing and Controlling. Food Purchasing. Bar Operation. Customer Relations. Laws and Regulations Affecting Restaurants.