The restaurant : from concept to operation / John R. Walker
Tipo de material:
TextoProductor: Hoboken, NJ : Distribuidor: Wiley, Fecha de copyright: ©2014Edición: 7a ediciónDescripción: xiv, 492 páginas : ilustraciones, fotografías ; 24 x 20 cmTipo de contenido: - texto
- sin medio
- volumen
- 9781118629628
- TX 911 .3 .M27 W1772 2014
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX 911 .3 .M27 W1772 2014 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomía | 040381 |
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| TX911.3M27 S78 Hotel and lodging management: An introduction / | TX 911 .3 .M27 T67 Administración hotelera 1 : división cuartos / | TX 911 .3 .M27 W1772 2011 The restaurant : from concept to operation / | TX 911 .3 .M27 W1772 2014 The restaurant : from concept to operation / | TX 911 .3 .M27 W267 1991 How to open your own restaurant : a guide for entrepreneurs / | TX911.3.M27 W352 THE RESTAURANT : FROM CONCEPT TO OPERATION / | TX911.3.M27 Y82 1999 The International hospital business : management and operations / |
Incluye índice
Part one : Restaurants, owners, locations, and concepts -- Chapter 1: Introduction -- Chapter 2: Restaurants and Their Owners -- Chapter 3: Concept, Location, and Design -- Part two. Menus, kitchens, and purchasing -- Chapter 4: The Menu -- Chapter 5: Planning and Equipping the Kitchen -- Chapter 6: Food Purchasing -- Part three. Restaurant operations -- Chapter 7: Bar and Beverages -- Chapter 8: Operations, Budgeting, and Control -- Chapter 9: Food Production and Sanitation -- Part four. Restaurant management -- Chapter 10: Restaurant Leadership and Management -- Chapter 11: Organization, Recruiting, and Staffing -- Chapter 12: Training and service -- Chapter 13: Technology in the Restaurant Industry -- Part five. Business plans, financing, and legal matters -- Chapter 14: Restaurant Business and Marketing Plans -- Chapter 15: Financing and Leasing
"Study Guide to accompany The Restaurant: From Concept to Operation, 7th Edition offers a helpful resource for understanding everything about the business from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This reviews topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. The Study Guide offers a one-stop resource to the restaurant business. All of this information will help restaurant owners make the decisions necessary to build a thriving business." -- P. web
Gastronomía
NUEVOSGASTRO
