Annual Member
| Author | Walker, John R |
|---|---|
| Title | The restaurant : from concept to operation / by John R. Walker and Donald E. Lundberg |
| Imprint | New York : John Wiley & Sons, 2001 |
| Edition | 3rd ed |
| Descript | xix, 418 p. : ill. ; 26 cm |
Kinds and characteristics of restaurant and their owners -- Concept, Location, and design -- Restaurant marketing and business plans -- Financing and leasing -- Legal and tax metters -- Menu -- Bar and beverages -- Food purchasing -- Planning and equipping the kitchen -- Budgeting and controlling costs -- Organization, recruting, and staffing -- Employee training and development -- Service and customer relations -- Food protection and sanitation
| LOCATION | CALL# | STATUS |
|---|---|---|
| Central Library (4th Floor) | 647.95068 W181R | CHECK SHELVES |
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