The restaurant
from concept to operation
4th ed.
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Contributions
- Lundberg, Donald E. - Contributor
Publication
2005 - Wiley, Hoboken, N.J, New Jersey
Language
English
Word Count
103,500 words, Guess
Page Count
414 pages
Identifiers
- Internet Archiverestaurantfromco00walk
- Internet Archiverestaurantfromco0000walk
- ISBN-139780471450283
- ISBN-100471450286
- Library of Congress Control Number2004041193
and 3 more
- OCLC Control Number54350154
- Better World Books9780471450283
- Open LibraryOL24959607M
Classifications
- DDC647.95/068
- LCCTX911.3.M27 W352 2005
- LCCTX911.3.M27W352 2005
Description
"This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success." "As part of the National Restaurant Association Educational Foundation's ProMgmt. Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry."--BOOK JACKET.
Subjects
Other Editions
- The restaurant: from concept to operation
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