01896nam a2200313Ia 4500001000700000003000600007005001700013008004100030020002200071040001300093049000900106082002300115090002800138245016700166250001200333260003800345300002100383500003100404500016200435505050100597650004101098650004401139650004201183700005501225710007301280710003601353999001901389952017401408272079OCoLC20160527194502.0041027s2005    nju           000 0 eng d  a0471708674 (pbk.)  aCCScCCS  aPUXA00a647.95068bW1772r4  aTX911.3.M27bW3522 200504aThe restaurantbfrom concept to operation : student workbookcProfessional Management Development Program, National Restaurant Association Educational Foundation.  a4th ed.  aHoboken, N.J.bJohn Wileycc2005.  ax, 86 p.c24 cm.  aAt head of title: ProMgmt.  aThis 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.0 aIntroduction -- 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. 0aRestaurant management2Local9158776 0aNew business enterprises2Local9142320 0aFood service management2Local9976941 aWalker, John R.d1944-tRestaurant.2Local91867972 aEducational Foundation National Restaurant Association2Local9905182 aProMgmt. Program2Local9154306  c196286d196286  00102ddc406647_950680000000000_W1772R4708evl9240432a10b10c1d2016-05-27hS.W.i387322l0o647.95068 W1772r4p80000002256546r2016-05-27 00:00:00t xr:272079y6