Wiley Publishers Since 1807   Shopping Cart  Shopping Cart  My Account  Help  Contact Us  
Home Technology Solutions Who's My Rep About Wiley
 
Product Search
Home > Hospitality and Culinary Arts > Culinary Arts > Restaurant & Foodservice Management
The Restaurant: From Concept to Operation, Study Guide, 5th Edition
The Restaurant: From Concept to Operation, Study Guide, 5th Edition
John R. Walker, United States International Univ.
ISBN: 978-0-470-14059-8
©2008
160 pages
INSTRUCTORS
STUDENTS
TITLE INFORMATION
Description  |  Author Info  |  Table of Contents  |  New to This Edition  |  Hallmark Features
Description
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.  

Printer-ready version of this page E-mail a friend about this product

Copyright © 2000-2008 by John Wiley & Sons, Inc. or related companies. All rights reserved. Please read our Privacy Policy