The Restaurant

The Restaurant

From Concept to Operation

Book - 1993
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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 : Wiley, c1993.
Edition: 2nd ed.
ISBN: 9780471578833
Branch Call Number: 647.95 LUN
Characteristics: xvi, 364 p. : ill. ; 24 cm.
Additional Contributors: Walker, John R. 1944-


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