000			01710nam a2200301Ia 4500
001			272079
003			OCoLC
005			20160527194502.0
008			041027s2005 nju 000 0 eng d
020			_a0471708674 (pbk.)
040			_aCCS _cCCS
049			_aPUXA
082	0	0	_a647.95068 _bW1772r4
090			_aTX911.3.M27 _bW3522 2005
245	0	4	_aThe restaurant _bfrom concept to operation : student workbook _cProfessional Management Development Program, National Restaurant Association Educational Foundation.
250			_a4th ed.
260			_aHoboken, N.J. _bJohn Wiley _cc2005.
300			_ax, 86 p. _c24 cm.
500			_aAt head of title: ProMgmt.
500			_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.
505	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.
650		0	_aRestaurant management _2Local _9158776
650		0	_aNew business enterprises _2Local _9142320
650		0	_aFood service management _2Local _997694
700	1		_aWalker, John R. _d1944- _tRestaurant. _2Local _9186797
710	2		_aEducational Foundation National Restaurant Association _2Local _990518
710	2		_aProMgmt. Program _2Local _9154306
999			_c196286 _d196286