From Concept to OperationBook - 2001
A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a ``market gap'' to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more.
Publisher: New York : John Wiley, c2001.
Edition: 3rd ed.
Branch Call Number: 647.95068 Walker 2001
Characteristics: xix, 418 p. :,ill. ;,26 cm.