The Restaurant: From Concept to Operation, Study Guide, 5th Edition |
| John R. Walker (United States International Univ.) |
| The only book that takes the reader from the initial idea to the grand opening, The Restaurant: From Concept to Operation features comprehensive, applications-based coverage of all aspects of opening and running a restaurant. From fast-food franchise to upscale dining rooms, this text shows aspiring restauranteurs how to conceive, open and run any type of restaurant.
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| Paperback |
Pages, 8-1/2 x 11 in.
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Item #:
Price: |
0470140593
$32.00 |
John Wiley & Sons, Inc. | |
