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. 
<br/><br/> 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. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0471708674 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurant management<br/>New business enterprises<br/>Food service management
<br/><br/><label>Dewey Class. No.: </label>647.95068  / W1772r4