The Restaurant

The Restaurant

From Concept to Operation

Book - 2001
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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.
ISBN: 9780471356066
Branch Call Number: 647.95068 Walker 2001
Characteristics: xix, 418 p. :,ill. ;,26 cm.
Additional Contributors: Lundberg, Donald E.

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