| 000 | 01605camuu22002774a 4500 | |
| 001 | 000045643501 | |
| 005 | 20110422141709 | |
| 008 | 100616s2011 njua 001 0 eng | |
| 010 | ▼a 2010025727 | |
| 020 | ▼a 9780470626436 (hardback : acid-free paper) | |
| 035 | ▼a (KERIS)REF000015881035 | |
| 040 | ▼a DLC ▼c DLC ▼d 244002 | |
| 042 | ▼a pcc | |
| 050 | 0 0 | ▼a TX911.3.M27 ▼b W352 2011 |
| 082 | 0 0 | ▼a 647.95068 ▼2 22 |
| 084 | ▼a 647.95068 ▼2 DDCK | |
| 090 | ▼a 647.95068 ▼b W181r6 | |
| 100 | 1 | ▼a Walker, John R., ▼d 1944-. |
| 245 | 1 4 | ▼a The restaurant : ▼b from concept to operation / ▼c John Walker. |
| 250 | ▼a 6th ed. | |
| 260 | ▼a Hoboken, NJ : ▼b Wiley, ▼c c2011. | |
| 300 | ▼a xviii, 557 p : ▼b ill ; ▼c 25 cm. | |
| 500 | ▼a Includes index. | |
| 505 | 8 | ▼a Machine generated contents note: Chapter 1: Introduction -- Chapter 2: Kinds and Characteristics of Restaurants and Their Owners -- Chapter 3: Concept, Location, and Design -- Chapter 4: The Menu -- Chapter 5: Planning and Equipping the Kitchen -- Chapter 6: Food Purchasing -- Chapter 7: Bar and Beverages -- Chapter 8: Operations, Budgeting, and Control -- Chapter 9: Food Production and Sanitation -- Chapter 10: Restaurant Leadership and Management -- Chapter 11: Organization, Recruiting, and Staffing -- Chapter 12: Employee Training and Development -- Chapter 13: Service and Guest Relations -- Chapter 14: Technology in the Restaurant Industry -- Chapter 15: Restaurant Business and Marketing Plans -- Chapter 16: Financing and Leasing -- Chapter 17: Legal and Tax Matters. |
| 650 | 0 | ▼a Restaurant management. |
Holdings Information
| No. | Location | Call Number | Accession No. | Availability | Due Date | Make a Reservation | Service |
|---|---|---|---|---|---|---|---|
| No. 1 | Location Sejong Academic Information Center/Science & Technology/ | Call Number 647.95068 W181r6 | Accession No. 151298580 | Availability Available | Due Date | Make a Reservation | Service |