The restaurant
The restaurant from concept to operation : student workbook
Professional Management Development Program, National Restaurant Association Educational Foundation.
- 4th ed.
- Hoboken, N.J. John Wiley c2005.
- x, 86 p. 24 cm.
At head of title: ProMgmt. This student workbook is designed to be used with the textbook The Restaurant : from concept to operation, 4th ed., by John R. Walker and Donald E. Lundberg.
Introduction -- Kinds and characteristics of restaurants and their owners -- Concept, location, and design -- Restaurant business and marketing plans -- Financing and leasing -- Legal and tax matters -- The menu -- Bar and beverages -- Food purchasing -- Planning and equipping the kitchen -- Restaurant operations and control -- Organization, recruiting, and staffing -- Employee training and development -- Service and customer relations -- Restaurant technology -- Practice test -- Answer key.
0471708674 (pbk.)
Restaurant management
New business enterprises
Food service management
647.95068 / W1772r4
At head of title: ProMgmt. This student workbook is designed to be used with the textbook The Restaurant : from concept to operation, 4th ed., by John R. Walker and Donald E. Lundberg.
Introduction -- Kinds and characteristics of restaurants and their owners -- Concept, location, and design -- Restaurant business and marketing plans -- Financing and leasing -- Legal and tax matters -- The menu -- Bar and beverages -- Food purchasing -- Planning and equipping the kitchen -- Restaurant operations and control -- Organization, recruiting, and staffing -- Employee training and development -- Service and customer relations -- Restaurant technology -- Practice test -- Answer key.
0471708674 (pbk.)
Restaurant management
New business enterprises
Food service management
647.95068 / W1772r4