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The restaurant : from concept to operation 6th ed

The restaurant : from concept to operation 6th ed (Loan 2 times)

Material type
단행본
Personal Author
Walker, John R., 1944-.
Title Statement
The restaurant : from concept to operation / John Walker.
판사항
6th ed.
Publication, Distribution, etc
Hoboken, NJ :   Wiley,   c2011.  
Physical Medium
xviii, 557 p : ill ; 25 cm.
ISBN
9780470626436 (hardback : acid-free paper)
General Note
Includes index.  
Content Notes
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.
Subject Added Entry-Topical Term
Restaurant management.
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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 B M

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