BrightLight Books - Central Florida's Top Source for Used Books, DVDs and CDs

The Restaurant: From Concept to Operation, 6th Edition

Author John Walker

Format Hardcover

Publisher John Wiley & Sons

Category Management

Out of Stock

Notify Me

We can notify you when we add a copy of this item to our inventory using your account.

Expecting it to be available? We double-check our inventory before displaying available copies to you which sometimes means an "in stock" item will have no copies available for purchase. We are working to improve this part of our online experience.

View the Book Category Guide

Available Copies Details Synopsis

Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. 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. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

Authors

John Walker

Additional Info

Publisher: John Wiley & Sons
Format: Hardcover
ISBN: 9780470626436

No copies of this item are currently available.

The Restaurant: From Concept to Operation, 6th Edition

Out of Stock

Authors

Additional Info

Related products

Buy-In: Saving Your Good Idea from Getting Shot Down

Soaring to Success: Taking Crew Resource Management from the Cockpit to the Nursing Unit

Memos from the Chairman

Nuts and Bolts of Sales Management: How to Build a High Velocity Sales Organization