The restaurant: from concept to operation

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Average Rating
Publisher:
John Wiley,
Pub. Date:
[2001]
Edition:
3rd ed.
Language:
English
Description
A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a ``market gap'' to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more.
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ISBN:
9780471356066
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Grouping Information

Grouped Work ID1fc1d1a1-2301-f4c9-bf6a-cdee98ab07a7
Grouping Titlerestaurant from concept to operation
Grouping Authorwalker john r
Grouping Categorybook
Last Grouping Update2019-01-01 01:10:20AM
Last Indexed2019-12-11 03:14:11AM

Solr Details

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authorWalker, John R., 1944-
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record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b19618852BookBooks3rd ed.EnglishJohn Wiley, [2001]xix, 418 pages : illustrations ; 26 cm.
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ils:.b19618852.i29437490On ShelfOn Shelffalsetruetruefalsefalsetrue2, 101, 102, 104
subject_facetRestaurant management
title_displayThe restaurant : from concept to operation
title_fullThe restaurant : from concept to operation / by John R. Walker and Donald E. Lundberg
title_shortThe restaurant
title_subfrom concept to operation
topic_facetRestaurant management