The Restaurant, Study Guide: From Concept to Operation
Student Study Guide
7th Edition
Published on 9. December 2013
Book
Paperback/Softback
179 pages
978-1-118-62960-4 (ISBN)
Article is exhausted; no reprint
Description
The Restaurant: From Concept to Operation 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.