Thông tin tài liệu
Nhan đề : | The restaurant : from concept to operation |
Tác giả : | John Walker |
Chủ đề : | Restaurant management | Quản lý nhà hàng | Kinh doanh nhà hàng |
Năm xuất bản : | 2014 |
Nhà xuất bản : | Hoboken: John Wiley & Sons |
Tóm tắt : | The Restaurant: From Concept to Operation, 7th Edition takes the reader 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 includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. |
URI: | https://thuvienso.thanglong.edu.vn/handle/TLU/3726 |
Bộ sưu tập | Thanh nhạc, du lịch, việt nam học |
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