The restaurant from concept to operation : student workbook Educational Foundation National Restaurant Association ProMgmt. Program text nju Hoboken, N.J John Wiley c2005 2005 4th ed. monographic eng
print
x, 86 p. 24 cm. 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. Professional Management Development Program, National Restaurant Association Educational Foundation. 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. Restaurant management New business enterprises Food service management 647.95068 W1772r4 Restaurant Walker, John R. 1944- 0471708674 (pbk.) CCS 041027 20160527194502.0 272079