Restaurant Concepts, Management, and Operations (Eighth Edition)

By: John R. Walker

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Synopsis: Restaurant Concepts, Management, and Operations, 8th Edition features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker's, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

Book Quality:: Excellent
Book Size:: 443 Pages
ISBN-13:: 9781119441403
Publisher:: Wiley
Date of Addition:: 01/26/21
Copyrighted By:: John Wiley & Sons, Inc.
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Cooking, Food and Wine, Business and Finance, Textbooks
Submitted By:: Worth Trust
Proofread By:: Worth Trust
Usage Restrictions:: This is a copyrighted book.