01710nam a2200301Ia 4500 272079 OCoLC 20160527194502.0 041027s2005 nju 000 0 eng d 0471708674 (pbk.) CCS CCS PUXA 647.95068 W1772r4 TX911.3.M27 W3522 2005 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. Restaurant management Local 158776 New business enterprises Local 142320 Food service management Local 97694 Walker, John R. 1944- Restaurant. Local 186797 Educational Foundation National Restaurant Association Local 90518 ProMgmt. Program Local 154306 196286 196286 0 0 ddc 0 647_950680000000000_W1772R4 0 evl 240432 10 10 1 2016-05-27 S.W. 387322 0 647.95068 W1772r4 80000002256546 2016-05-27 00:00:00 r:272079 6